Raw or undercooked meat, especially pork, beef, and fish, can contain parasites such as tapeworms and roundworms. These parasites are transmitted when meat is not cooked to the correct internal temperature. For example, undercooked pork can contain the parasite Trichinella , which causes trichinellosis, while fish can carry worms of the genus Anisakis , which leads to the disease anisakiasis. These parasites can cause serious health problems, so proper and complete cooking is vital.
Raw or undercooked molluscs:
Mollusks, including oysters, clams, and mussels, are filter feeders that collect parasites from contaminated water. These mollusks can carry trematodes, a type of flatworm that causes infections in humans. Consuming raw or undercooked mollusks significantly increases the risk of ingesting these parasites, which can lead to long-term health consequences.
Unwashed fruits and vegetables:
Fresh fruits and vegetables that are not properly washed or peeled can be contaminated with parasites such as Toxoplasma gondii , which causes toxoplasmosis, and Giardia , which causes giardiasis. The soil in which fruits and vegetables are grown can be contaminated with these parasites, and improper handling during transportation or at the market can lead to additional contamination. Proper washing is essential to reduce the risk of infection.
Unpasteurized dairy products:
Unpasteurized dairy products, such as milk, cheese, and yogurt, can contain dangerous parasites such as Cryptosporidium and Giardia . These parasites are resistant to common cleaning and disinfection methods, making raw dairy products a significant health risk. Pasteurization kills these harmful microorganisms and makes the products safer to consume.
Contaminated water:
Drinking contaminated water or using it to wash food can introduce parasites into the human body. Water sources can be contaminated with Giardia , Entamoeba histolytica , and other harmful microorganisms. It is always important to drink clean, filtered, or boiled water, especially when traveling to areas with poor sanitation.
Instructions for safe consumption:
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Proper cooking of meat:
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Pork should be cooked to an internal temperature of 63°C.
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Beef must reach an internal temperature of 71°C to kill parasites.
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Fish should be cooked to a temperature of 63°C or until the flesh is opaque and flakes easily with a fork.
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Good cooking of mollusks:
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Mollusks should be cooked at high temperatures to kill parasites. Steaming, boiling, or grilling methods ensure complete cooking. Always discard mollusks that do not open during cooking.
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Washing fruits and vegetables:
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Wash them thoroughly under running water before eating, cutting or cooking. Use a vegetable brush for produce with thicker skins, such as potatoes or cucumbers. Peel the outer layers if possible to reduce the risk.
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Choosing pasteurized dairy products:
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Opt for pasteurized products to ensure they are safe. Always check labels before purchasing.
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Drinking clean water:
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Consume water from reliable sources, especially when traveling. If the local water is questionable, use bottled or filtered water. Boiling water for at least a minute can eliminate parasites and harmful microorganisms.
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Storage and serving tips:
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Store raw meat separately from ready-to-eat foods in the refrigerator. Use closed containers to prevent cross-contamination, and cook meat thoroughly.
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If you are eating raw or lightly cooked fish, freeze it first for at least 24 hours to kill parasites such as Anisakis . Freezing is an effective method of controlling parasites in raw fish.
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Wash hands and surfaces with soap and water before preparing food and after handling raw meat or seafood. Cleaning and disinfecting kitchen surfaces and utensils prevents cross-contamination.
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Store unwashed fruits and vegetables in a cool, dry place. After washing, store them in the refrigerator to prolong their freshness. Wash them immediately before eating, not before storing.
