You can’t see them, smell them, or taste them, but foodborne parasites are one of the most overlooked threats in your kitchen.
These tiny organisms, like tapeworms, roundworms, and amoebas, can cause everything from mild stomach upset to serious infections. According to research published in Food Safety Journal, these parasites infect millions globally every year, often through undercooked meat or poor food hygiene. The good news? They’re easy to avoid with proper cleaning, cooking, and a bit of more awareness.

Undercooked Meat (Beef, Pork, and Fish)

Raw or undercooked meat, especially pork, beef, and fish, is one of the main ways parasites reach the human body. Pork can carry Trichinella, which causes trichinosis, while some fish contain Anisakis worms that lead to painful stomach infections. Studies from the CDC confirm that even slightly pink meat can carry these parasites. What you should do in order to reduce the risks is cook meat thoroughly until pork and fish reach at least 145°F (63°C) internally. A few extra minutes of cooking can make all the difference.
Raw or Undercooked Shellfish

Oysters, clams, and mussels may be a treat, but they can also carry parasites and bacteria from the water they live in. Because shellfish filter large amounts of water, they can easily absorb harmful organisms. Health experts recommend cooking shellfish well by either boiling, grilling, or steaming until they open and tossing out any that stay closed. It’s the best way to enjoy them without risking your health.