The foods we eat every day, such as vegetables, fish, meat, shrimp, snails, etc., can all be infected with worms. Let’s learn about foods that are easily contaminated with worms and how to reduce the risk of worms in food.

Worms are parasites of various sizes depending on the type, but all are harmful to human health. All foods are at risk of worm infection; below are the most common types of foods that can easily be contaminated.

1. Worm infection in pork

Tapeworms in pork



Tapeworms found in pork can grow several meters long and spread quickly. When you eat pork infected with tapeworms, the larvae enter the body, harm the digestive system, and travel through the bloodstream to other organs, posing serious health risks.

How to identify and prevent:

When observing pork infected with tapeworms, you may see many white cysts (larvae) or small thread-like worms wriggling inside the meat.

To avoid infection, buy pork from reputable shops or supermarkets. Always cook pork thoroughly, as high heat kills tapeworms. Avoid eating raw pig’s blood pudding.

2. Worm infection in fish

Worms in fish



All types of fish can be infected with worms if they live in polluted water. Common fish such as snakehead, perch, and sea fish are at high risk.

Worms in fish may include flukes, tapeworms, and roundworms. These small parasites, when ingested, can cause dangerous health issues like digestive tract damage, diarrhea, and vomiting.

How to identify and prevent:

When buying or cleaning fish, cut across the flesh and examine carefully. If worms are present, you may see them moving or notice white cysts (larvae).

Always cook fish thoroughly. Avoid eating raw fish dishes. When cleaning, remove the guts immediately, as they are the most likely place for worms. Buy fish from trusted shops and supermarkets.

3. Worm infection in vegetables

Worms in vegetables



Vegetables are essential in daily meals, providing vital nutrients. However, if not handled carefully, they may also carry worms.

Vegetables grown in water, such as water spinach, water celery, and watercress, are at high risk if cultivated in polluted or stagnant water sources.

Common worms in vegetables include liver flukes and intestinal flukes, which look like small leaves in a light brown or grayish color, measuring about 2–3 cm long and 10–15 mm wide.

Eating raw vegetables is the easiest way to ingest worms. They can attach to the intestines, causing ulcers, swelling, inflammation, fatigue, anemia, and other health issues.

How to identify and prevent:

Look for tiny eggs clinging to the stems. Break the stem to check inside, as adult worms often hide there.

To reduce risk, always cook vegetables thoroughly. If eating raw, wash under running water to wash away larvae and worms. Buy vegetables from supermarkets, as they are inspected for safety.

4. Worm infection in seafood

Worms in seafood

Seafood such as crabs, snails, and oysters provide essential nutrients and are favorites for many. However, raw, grilled, or lightly cooked seafood—especially raw oysters—carry a high risk of worm infection.

The most common type is the lung fluke. Eating larvae can cause fever, headache, drowsiness, abdominal pain, and diarrhea.

How to identify and prevent:

Check the flesh of seafood carefully. If you see small white eggs or worm-like creatures moving, do not eat it—they are parasites.

Worms die at high temperatures, so always cook seafood thoroughly. Limit eating raw, rare, or salad-style seafood dishes.

Although worms pose a serious health risk, they are killed by proper cooking. Therefore, to protect your family’s health, always cook food thoroughly and buy from reputable stores or supermarkets.