Contaminated Water:
Drinking or using contaminated water to wash food can introduce parasites into your body. Water sources may be contaminated with Giardia, Entamoeba histolytica, and other pathogens. Always drink clean, filtered, or boiled water, especially when traveling in areas with poor sanitation.
Safe Consumption Guidelines
Proper Heat Treatment of
Pork: Internal temperature 145°F (63°C).
Beef: Internal temperature 160°F (71°C) to kill any parasites.
Fish: Internal temperature 145°F (63°C) or until the flesh turns white/dark and flakes easily with a fork.
Proper Heat Treatment of Bivalve Mollusks
Cook bivalves over high heat (steaming, boiling, broiling) to kill parasites. Always discard any that do not open during cooking.
Wash fruits and vegetables.
Wash fruits and vegetables thoroughly under running water before eating, cutting, or cooking. For fruits and vegetables with thick skin (potatoes, cucumbers), use a brush. If possible, peel the outer layers to further reduce risks.
Avoid raw dairy products.
Choose pasteurized dairy products. Check labels to ensure the product is pasteurized.
Provide clean water.
Drink water from reliable sources, especially when traveling. If the local quality is questionable, use bottled or filtered water. Boil water for at least 1 minute to kill parasites and other pathogens.
Serving and Storage Tips
Meat:
Store raw meat separately from ready-to-eat foods in the refrigerator. Use airtight containers to prevent cross-contamination, and ensure meat is thoroughly cooked before serving.
Freezing Fish
If you eat raw or lightly processed fish, freeze it for at least 24 hours before eating to eliminate parasites such as anisakis. Freezing is an effective method for parasite control, especially for fish intended for sushi.
Wash Your Hands and Surfaces
Always wash your hands with soap and water before cooking and after handling raw meat or fish. Clean and disinfect all surfaces and utensils that have come into contact with raw foods to prevent cross-contamination.
Storage and Storage
Store unwashed fruits and vegetables in a cool, dry place. After washing, refrigerate them to extend their shelf life. Wash them immediately before eating, not before storing.
Risk-Reducing Options
Heat-Treated or Pasteurized Alternatives
If you enjoy sushi, oysters, or other raw foods, opt for cooked alternatives to minimize risks. Many restaurants offer cooked sushi or safe grilled bivalves.
Grow your own produce.
Growing your own fruits and vegetables can reduce the risk of external contamination. Again, wash them thoroughly before consuming them. Regularly inspect your garden to identify possible sources of contamination that could compromise food safety.
