Doctors Warn: 4 Foods That Carry a Higher Risk of Parasites — Here's How to Eat Them Safely

Social media posts often claim that certain foods are "loaded with parasites" and should be avoided completely. While these headlines are designed to grab attention, the reality is more nuanced. Many foods can occasionally carry parasites if they are raw, undercooked, or improperly handled—but they can also be perfectly safe when sourced and prepared correctly.

Rather than avoiding these foods altogether, understanding the actual risks and following safe food-handling practices can greatly reduce your chances of infection.

What Are Foodborne Parasites?

Parasites are organisms that live in or on another organism. Some parasites can infect humans through contaminated food or water, particularly when food is eaten raw or undercooked.

Common foodborne parasites include:

• Anisakis (found in some marine fish and squid)
• Tapeworms (associated with undercooked beef, pork, or freshwater fish)
• Trichinella (rare in many countries due to food safety controls, but historically linked to undercooked pork and wild game)
• Toxoplasma gondii (can be found in undercooked meat)

Fortunately, modern food safety standards have greatly reduced the risk in many parts of the world.

1. Raw or Undercooked Freshwater Fish

Freshwater fish can sometimes carry parasites if eaten raw.

Examples include:

• Carp
• Catfish
• Perch
• Wild freshwater fish

Certain parasites may survive if the fish has not been properly frozen or cooked.

Eat Safely

• Cook fish to an internal temperature of 63°C (145°F).
• If eating raw fish, choose products intended for raw consumption that have been frozen according to food safety guidelines.

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A chef carefully preparing sushi-grade fish using proper food safety practices.

2. Raw Crabs and Shellfish

Some traditional dishes include raw or lightly marinated crabs or shellfish.

Depending on where they are harvested, these foods may carry parasites or harmful bacteria.

Cooking greatly reduces these risks.

Proper refrigeration and purchasing seafood from reputable suppliers are also important.

3. Squid and Other Cephalopods

Marine squid occasionally contain Anisakis larvae.

These parasites are usually killed by:

• Thorough cooking
• Proper commercial freezing before raw consumption

Although images of visible worms can be alarming, food safety inspections and preparation methods help minimize risk in commercially sold seafood.

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Fresh seafood being thoroughly cooked on a grill or stovetop.

4. Undercooked Pork or Wild Game

Historically, undercooked pork was associated with Trichinella infection.

Today, the risk is much lower in many countries thanks to improved farming and food inspection.

However, wild game such as:

• Wild boar
• Bear
• Some game meats

may still carry parasites if not cooked thoroughly.

Common Symptoms of Foodborne Parasite Infections

Symptoms vary depending on the parasite but may include:

• Abdominal pain
• Diarrhea
• Nausea
• Vomiting
• Fatigue
• Weight loss
• Fever
• Itching around the anus (certain parasites)

Many foodborne illnesses are caused by bacteria or viruses rather than parasites, and symptoms often overlap.

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A person washing hands and preparing raw meat with separate cutting boards for safe food handling.

How to Reduce Your Risk

Simple food safety habits are highly effective:

Cook Foods Thoroughly

Use a food thermometer when appropriate.

Wash Hands Frequently

Wash with soap before preparing food and after handling raw meat or seafood.

Prevent Cross-Contamination

Use separate cutting boards for:

• Raw meat
• Seafood
• Vegetables
• Ready-to-eat foods

Refrigerate Properly

Avoid leaving perishable foods at room temperature for more than two hours (or one hour in very hot weather).

Buy Food From Trusted Sources

Purchase seafood and meat from reputable retailers that follow food safety regulations.

Do Freezing and Cooking Kill Parasites?

In many cases, yes.

Proper freezing can kill certain parasites in fish intended for raw consumption, while adequate cooking destroys most parasites found in meat and seafood.

However, freezing and cooking recommendations vary depending on the specific food and parasite, so following local food safety guidance is important.

Foods That Are Commonly Misunderstood

Many viral posts suggest avoiding foods such as:

• Sushi
• Crab
• Squid
• Fish

completely.

In reality, millions of people safely enjoy these foods every day when they are properly prepared and handled.

The greatest risk generally comes from:

• Unregulated food sources
• Improper storage
• Inadequate cooking
• Poor hygiene during preparation

When Should You See a Doctor?

Seek medical care if you experience:

• Persistent diarrhea lasting more than a few days
• Severe abdominal pain
• Bloody stools
• High fever
• Unexplained weight loss
• Persistent vomiting
• Symptoms after eating raw or undercooked seafood or meat

Most gastrointestinal illnesses are not caused by parasites, but a healthcare provider can determine whether testing or treatment is needed.

The Bottom Line

The claim that these four foods are "loaded with parasites" and should never be eaten is misleading. While raw or undercooked seafood, freshwater fish, and certain meats can occasionally carry parasites, the risk is greatly reduced through proper sourcing, storage, freezing (when appropriate), and thorough cooking.

Rather than avoiding nutritious foods altogether, focus on safe food handling, cooking foods to recommended temperatures, preventing cross-contamination, and buying from reputable suppliers. These evidence-based practices are the most effective ways to protect yourself and your family from foodborne illness.