5 Common Foods That Can Carry Parasites If They Are Raw, Undercooked, or Contaminated
Parasites in food are a topic that can sound terrifying, especially when dramatic images show worms apparently attached to meat or other foods.
The good news is that most everyday foods are not “full of parasites.” The risk generally comes from particular foods being eaten raw or undercooked, contaminated water or soil, poor food handling, or inadequate sanitation.
Some parasites can infect humans when their eggs, larvae, or cysts are consumed. Others are associated with specific foods and geographic regions.
That means the important question isn't simply, “Which foods contain parasites?”
A better question is:
“Which foods can transmit parasites if they are prepared or cooked incorrectly?”
Here are five important categories to know about.
1. Raw or Undercooked Pork
Pork is one of the foods most commonly associated with parasite-related food safety concerns.
One important parasite is Trichinella, a microscopic roundworm that can cause trichinellosis when people consume infected meat that has not been adequately cooked.
Infection can initially cause symptoms such as:
- Nausea
- Diarrhea
- Abdominal discomfort
- Fever
As the infection progresses, some people can develop muscle pain, weakness, headaches, or swelling around the eyes.
However, properly handled and cooked pork is very different from raw or inadequately cooked pork.
Modern meat-production practices have substantially reduced the risk in many countries, but undercooked meat can still pose a risk, particularly depending on its source.
Wild game can also carry Trichinella and may represent a greater risk than commercially raised pork.
How to reduce the risk
Cook pork and other meats to a safe internal temperature measured with a food thermometer.
Don't rely solely on the outside color of the meat.
And remember that curing, smoking, drying, or freezing meat does not necessarily eliminate every parasite under every circumstance.