Washing Hands and Surfaces:

• Always wash your hands with soap and water before preparing food, and after handling raw meat or seafood. Clean and sanitize all surfaces and utensils that come into contact with raw foods to prevent cross-contamination.

Storage for Produce:

• Store unwashed produce in a cool, dry place. After washing, refrigerate fruits and vegetables to extend their shelf life. Always wash produce right before consumption, not before storing it.

Variants to Reduce Risk:

Cooked or Pasteurized Alternatives:

• If you enjoy sushi, oysters, or other raw delicacies, consider switching to cooked alternatives to minimize the risk of parasites. Many restaurants now offer safe, cooked sushi rolls or grilled shellfish to reduce parasite exposure.

Grow Your Own Produce:

• Growing your own fruits and vegetables can reduce the risk of contamination from external sources. If you cultivate your own produce, ensure it is thoroughly washed before consumption. Regularly inspect your garden for potential contaminants that may affect food safety.

By following these guidelines and being cautious about food safety, you can significantly reduce the risk of parasitic infections. Always prioritize cleanliness and proper cooking methods to protect yourself and your family from the dangers posed by foodborne parasites.