4. Raw or Undercooked Crabs and Crayfish

Freshwater crustaceans such as crabs and crayfish can transmit certain parasites when eaten raw or insufficiently cooked.

One well-known example is Paragonimus, a genus of parasitic flatworms associated with freshwater crustaceans in certain regions.

People can become infected by consuming raw or undercooked infected crustaceans.

The resulting disease, called paragonimiasis, can affect the lungs and may cause symptoms including:

• Persistent cough
• Chest discomfort
• Fever
• Fatigue
• Abnormal sputum

Because symptoms can sometimes resemble other respiratory illnesses, the underlying cause may not immediately be obvious.

The key safety rule

Don't eat freshwater crabs or crayfish raw or inadequately cooked.

Marinating them in alcohol, vinegar, citrus juice, salt, or spices does not necessarily make them safe.

Acidic marinades can change the texture of seafood, but they should not be treated as a reliable substitute for cooking.

5. Raw Produce and Fresh Vegetables

This category may surprise people.

Fruits and vegetables don't naturally contain parasites simply because they're vegetables.

However, fresh produce can become contaminated with parasite eggs, cysts, or other microorganisms through contaminated soil, irrigation water, manure, animals, or poor handling.

One example is Giardia, which can spread through contaminated water or food.

Other intestinal parasites can also be transmitted through produce contaminated with human or animal fecal material.

This is why washing fresh produce properly is important.

How to reduce the risk

Wash fruits and vegetables thoroughly under running water.

Remove visible dirt.

Clean produce before cutting it.

Keep raw produce away from raw meat and seafood.