Even a single bite can be harmful: Here’s how to protect yourself from foodborne parasites.

Foodborne parasites pose a hidden danger in our food. These microscopic organisms—including tapeworms, roundworms, and protozoa—can cause serious illness, sometimes after just a single contaminated bite. Many people consume at-risk foods without a second thought, but knowing where these parasites lurk and how to handle food safely is crucial for protecting your health.

Common parasite-prone foods and risks

1. Undercooked or raw meat and fish

• Pork:   May   contain Trichinella spiralis  , the causative agent of trichinosis (muscle pain, fever, swelling).

• Beef: Can  harbor Taenia saginata   (beef tapeworm).

• Fish (especially salmon, herring, cod):   May   contain Anisakis   worms, which can cause severe stomach pain, vomiting, and allergic reactions.

• Sushi/Sashimi:   Risk of parasites unless the fish has been frozen beforehand to kill the larvae.

2. Raw or undercooked shellfish

• Oysters, clams, mussels:   filter feeders that     can ingest parasites such as trematodes from contaminated waters.

• Symptoms:   Diarrhea, abdominal pain, and sometimes long-term liver or lung complications.

3. Unwashed or raw fruits and vegetables

• Leafy vegetables, berries, herbs:   Can   transmit Cyclospora  ,   Giardia  or   Toxoplasma   from contaminated soil or water.

• Even organic products   can become contaminated if they are irrigated with untreated water.

4. Unpasteurized dairy products and juices

• Raw milk, cheese and freshly pressed cider may   contain Cryptosporidium  ,   E. coli  or   Listeria  .

• Pasteurization kills parasites  – therefore always choose pasteurized products.

5. Contaminated water and ice

• Drinking or washing food with untreated water can lead to infection with parasites.

• Important when traveling:   Avoid tap water, drinks from dispensers and ice in risk areas.

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  How to protect yourself: Guidelines for the safe handling of materials

  Safety of meat and fish

  • Cook thoroughly:

    • Pork: 63 °C (145 °F) + 3 minutes resting time

    • Beef (ground beef): 160°F (71°C)

    • Fish: 63 °C (145 °F) or until it is opaque and flaky.

  • Freezing fish:   For raw consumption (sushi), the fish should be frozen for 7 days at -4°F (-20°C) to kill parasites.

  • To avoid cross-contamination:   Use separate cutting boards and utensils for raw meat/fish.

  Product safety

  • Wash all products   under running water – even if you want to peel them.

  •  A vegetable brush is suitable for solid foods (cucumbers, potatoes)   .

  • Dry with a clean cloth   to remove any remaining pathogens.

  •  For porous foods such as berries,  commercially available vegetable detergents are suitable.

  Shellfish & Dairy Products

  • Cook the shellfish   until the shells have fully opened and the meat has reached a core temperature of 63 °C (145 °F).

  • Choose pasteurized   dairy products and juices – pay attention to the labels.

  • Avoid raw sprouts   (e.g., alfalfa, soy sprouts) unless they are thoroughly cooked.

  Water safety

  • If in doubt,   drink bottled water or boiled water   (bring to a rolling boil for 1 minute).

  • Use clean water for   washing fruits and vegetables, brushing your teeth, and making ice cubes  .

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