Some common dishes hide unsuspected parasites, capable of disrupting your health. Did you know that your favourite dishes could be affected? Find out how to identify them and avoid their pitfalls.
These foods that hide parasites: how to avoid them on a daily basis
Undercooked meats: a little-known danger
Rare meat and raw egg placed on a wooden board
In France, enjoying pink or rare meat is a well-established tradition, whether it’s a homemade tartare or a little-cooked beef tenderloin. However, this practice carries significant health risks. Undercooked meats – especially pork, ground beef and raw seafood – can harbour parasites such as tapeworms, trichinellae or nematodes anisakis.
The increase in cases of parasitic infection, although less frequent than in Asia, follows the growing popularity of raw fish dishes in France. The parasite Toxoplasma gondii, on the other hand, is sometimes found in poorly cooked farmed or game meat.
Our practical advice: cook thoroughly, especially for sensitive populations. For raw fish, opt for products that have been industrially frozen (-20°C for 24 hours), as required by European legislation for restaurateurs.
Fresh seafood platter at a market
Raw seafood: a risky treat
It’s hard to resist fresh oysters or a platter of shellfish, especially on festive occasions. However, these marine organisms, which filter litres of seawater daily, can accumulate various biological contaminants, including parasites such as liver flukes, but also bacterial or viral pathogens.
While the French industry applies strict health controls, vigilance is required when buying outside controlled channels or for direct consumption by the sea.
Improperly cleaned garden products: beware of surprises
Fresh vegetables from the garden ready to be washed
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