Foods That May Carry Parasites — And How to Protect Yourself

Many people assume that food is safe as long as it looks, smells, and tastes normal.

Unfortunately, some harmful organisms cannot be detected by simply looking at food.

Certain foods can carry parasites or other microorganisms that may cause illness if they are eaten raw, undercooked, contaminated, or handled improperly.

The good news is that many foodborne infections can be prevented by following basic food-safety practices.

1. Undercooked Meat

Raw or undercooked meat can carry parasites.

Pork, beef, and fish may contain different types of parasites depending on the animal, environment, and food-handling practices.

For example, undercooked pork can be associated with Trichinella, a parasite that can cause trichinellosis.

Some fish can also carry parasites such as Anisakis, which can cause an infection known as anisakiasis when infected fish is eaten raw or insufficiently cooked.

Cooking meat and fish thoroughly is one of the most effective ways to reduce these risks.

2. Raw or Undercooked Shellfish

Shellfish such as oysters, clams, and mussels can become contaminated because they filter water as they feed.

If the surrounding water contains harmful microorganisms, these organisms may accumulate in the shellfish.

Eating shellfish raw or undercooked can therefore increase the risk of foodborne illness.