Doctors Warn: 4 Food Groups That Can Carry Parasites — and How to Eat Them Safely

1. Raw or undercooked fish and squid.

2. Raw or undercooked freshwater crabs and other crustaceans.

3. Undercooked pork and certain wild meats.

4. Vegetables or aquatic plants contaminated by unsafe water or soil.

They do not all carry the same parasites, and none should be described as automatically contaminated.

The important lesson is to understand the specific risk associated with each food and use the appropriate safety measures.

Chapter 5: Seven Practical Habits That Help Protect Your Family From Parasites

Knowing which foods may carry parasites is useful, but the most important question is what people can do about it.

Fortunately, many foodborne infections can be prevented through sensible shopping, storage, preparation, and cooking habits.

You do not need to stop eating fish, meat, crab, or vegetables. Instead, you need to understand how to handle them safely.

1. Buy food from reliable sources

Choose supermarkets, fish markets, butcher shops, and food suppliers that maintain appropriate hygiene and refrigeration.

For seafood, pay attention to how products are displayed. Fresh fish should be kept properly chilled, while frozen seafood should remain frozen during storage and transport.

For meat, choose products from reputable suppliers and avoid items with damaged packaging, unusual odors, or signs of poor storage.

A clean-looking shop is not an absolute guarantee of safety, but good handling practices are an important part of reducing risk.

2. Keep raw foods separate

Cross-contamination is one of the easiest ways for harmful organisms to spread in a kitchen.

Raw meat, poultry, and seafood should be kept separate from foods that will be eaten without further cooking.

Use separate cutting boards when possible. If only one board is available, wash it thoroughly with hot, soapy water before using it for another ingredient.

Keep raw meat juices away from salads, fruit, cooked food, and other ready-to-eat products.

The includes separation as one of its four central food-safety principles: clean, separate, cook, and chill.

3. Cook meat and seafood thoroughly

Proper cooking is among the most reliable ways to reduce the risk of foodborne parasites.

Use a food thermometer instead of relying only on color.

For general household guidance:

• Fish: 145°F (63°C), or until the flesh is opaque and separates easily.

• Whole cuts of pork: 145°F (63°C), followed by a three-minute rest.

• Ground pork: 160°F (71°C).

• Poultry: 165°F (74°C).

These temperatures are consistent with food-safety recommendations.

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Remember that the correct cooking method may vary for particular foods and local parasite risks.

4. Do not rely on salt, alcohol, or lemon juice

A common mistake is assuming that marinating raw food makes it safe.

Salted fish, citrus-marinated seafood, fermented meat, and alcohol-soaked crab may have distinctive flavors, but these processes do not necessarily destroy every parasite.

The same applies to visual appearance. Fish that looks opaque after being marinated in lime juice has not necessarily undergone the same safety process as fish cooked with heat.

When in doubt, choose thoroughly cooked food.

5. Wash produce and use safe water

Vegetables and fruits should be rinsed under clean running water before eating or preparing them.

Use safe drinking water for washing produce, preparing meals, and making ice.

This is especially important when traveling or living in areas where water quality and sanitation may be uncertain.

The recommends rinsing fresh fruits and vegetables under running water and maintaining clean hands, utensils, and preparation surfaces.

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6. Refrigerate food promptly

Temperature control matters because bacteria can multiply rapidly when perishable food is left at room temperature.

The advises refrigerating perishable foods within two hours, or within one hour when the surrounding temperature is above 90°F (32°C).

Keep the refrigerator at 40°F (4°C) or below and the freezer at 0°F (-18°C) or below.

These steps are particularly important for seafood and meat, which can spoil quickly when stored improperly.

7. Recognize symptoms and seek medical advice

Not every stomach problem is caused by parasites.

Foodborne infections can cause diarrhea, vomiting, stomach cramps, fever, and nausea. Some parasitic infections may produce symptoms that appear later or persist for longer periods.

Certain infections can also cause unusual symptoms, including muscle pain, prolonged cough, unexplained weight loss, or anemia.

Anyone experiencing severe or persistent symptoms after eating potentially contaminated food should seek medical assessment.

Medical professionals may recommend stool testing, blood tests, imaging, or other investigations depending on the suspected infection.

Do not take antiparasitic medication simply because a social media post suggests that a particular food may contain worms. Treatment depends on the organism involved, and the wrong medication may be ineffective or inappropriate.

Who needs extra protection?

Some people face a higher risk of serious complications from foodborne infections.

These include:

• Pregnant women.

• Young children.

• Older adults.

• People with weakened immune systems.

• People with certain chronic illnesses.

The FDA specifically advises these groups to avoid raw or undercooked fish and shellfish because foodborne illness can have more serious consequences for them.

For these individuals, thoroughly cooked seafood and meat are generally safer choices.

The final message: Do not fear food, understand food safety

The warning in the image may sound frightening, but the reality is more practical.

Certain raw or undercooked fish, freshwater crustaceans, meats, and contaminated vegetables can transmit parasites. However, that does not mean all products in these categories are contaminated or that people should stop eating them.

Fish can provide valuable protein and omega-3 fats. Meat supplies protein and important minerals. Vegetables contribute fiber, vitamins, and antioxidants. These foods can all be part of a healthy diet when sourced, stored, and prepared properly.

The goal is not to eliminate nutritious foods from your table. It is to reduce preventable risks through reliable suppliers, clean preparation, safe water, proper refrigeration, and thorough cooking.

A little attention in the kitchen can make a big difference. The safest meal is not necessarily the one with the fewest ingredients, but the one that has been handled and prepared correctly.