Raw fish is another important category.

Certain parasites, including Anisakis, can infect people who consume raw or inadequately cooked marine fish or squid.

This is one reason food-safety regulations for fish intended to be eaten raw can involve specific freezing procedures designed to kill parasites.

Anisakis infection can cause:

Severe abdominal pain

Nausea

Vomiting

And in some cases, allergic reactions can occur.

This doesn't mean sushi or sashimi is automatically dangerous.

Fish intended for raw consumption may undergo processing designed to reduce parasite risk, and reputable establishments generally follow food-safety requirements.

But eating raw fish from an unknown source is a different situation.

The safest approach

If you're preparing fish at home, cook it thoroughly unless you have a reliable reason to believe it has been appropriately processed for raw consumption.

3. Freshwater Fish

Freshwater fish deserve special attention because several parasite species are associated with them.

Depending on the region, consuming raw or undercooked freshwater fish can transmit parasites such as fish-borne flukes.

Some of these infections can affect the liver or bile ducts and may cause abdominal discomfort, digestive symptoms, or other complications.

The risk varies considerably by geographic location, species of fish, and preparation method.

Traditional dishes involving raw, fermented, salted, or lightly cooked freshwater fish can therefore carry different levels of risk depending on how they are prepared.

What helps?

Thorough cooking is one of the most reliable ways to reduce the risk of foodborne parasites.

If you're traveling, be particularly cautious with unfamiliar dishes involving raw or lightly cooked freshwater fish.