Doctors Urge Caution: 4 Foods You Should Stop Eating Immediately Because They Can Increase Parasite Risk

Parasitic infections are a significant and often overlooked health concern worldwide. While many people focus on bacteria and viruses, a wide range of parasites — microscopic organisms that live off hosts — can enter our bodies through contaminated food and water. Often, these infections develop quietly with mild symptoms at first, making them harder to detect until complications arise. To reduce your risk, health professionals recommend avoiding certain foods or preparing them properly — especially if you are unsure of their safety. (turn0search6)

Here, we explore four types of foods linked with a higher risk of parasite exposure, explain why these risks exist, and provide science-based advice for safer consumption.

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1. Raw or Undercooked Freshwater Fish and Seafood

Raw or undercooked fish and shellfish are among the most common sources of parasitic infections globally. Parasites such as Anisakis, Diphyllobothrium (fish tapeworm), and other nematodes can be present in raw freshwater fish and seafood. These parasites can cause gastrointestinal problems and, in some cases, more severe health issues when ingested alive. (turn0search6)

For example, Anisakis larvae found in fish can penetrate the intestinal wall and lead to anisakiasis, causing severe abdominal pain, nausea, vomiting, and sometimes allergic reactions. The U.S. Food and Drug Administration (FDA) warns that raw fish dishes such as ceviche and sushi can contain Anisakis simplex and other parasites unless properly frozen or cooked. (turn0search25)

Expert Recommendation: Avoid eating freshwater fish or shellfish raw — especially fish from unknown sources. Always cook seafood to an internal temperature of at least 63 °C (145 °F) to kill parasites and other pathogens.

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2. Raw or Insufficiently Cooked Snails, Shellfish, and Freshwater Mollusks

Snails, clams, and other freshwater mollusks are particularly prone to parasitic contamination. These organisms often live in warm, contaminated waters where parasites thrive. Some parasites transmitted through these foods can affect the lungs, digestive system, or liver.

Consumers may mistakenly believe soaking in vinegar, saltwater, or alcohol renders these foods safe, but such methods typically do not eliminate parasitic larvae or eggs. (turn0search6)

Expert Recommendation: Only consume snails and shellfish that are thoroughly cooked. Traditional methods such as boiling, steaming, or pressure cooking are more reliable than simple soaking.

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3. Unwashed Fresh Vegetables and Leafy Greens

Vegetables — especially leafy greens — can be a hidden source of parasite eggs and larvae when grown in contaminated soil or irrigated with unsafe water. Research shows that over half of raw leafy vegetable samples in some regions were contaminated with protozoan parasites, including species such as Giardia and Entamoeba, which can cause diarrheal disease and other health problems. (turn0search13)

Another study found that contamination rates in vegetables like lettuce, cabbage, and spinach can be significant, especially when hygienic handling and washing practices are inadequate. (turn0search19)

Symptoms of infection from contaminated produce may include abdominal cramps, nausea, diarrhea, and fatigue — and these symptoms might appear days after consumption.

Expert Recommendation: Thoroughly wash all fresh produce under running water. Consider using a produce brush on leafy greens, and avoid consuming raw vegetables grown in high-risk areas without proper cleaning.

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4. Raw or Undercooked Pork and Beef Products

Raw or undercooked meat — especially from pork and beef — may harbor several dangerous parasites. Tapeworms (Taenia saginata and Taenia solium), and Trichinella spiralis (causing trichinosis), are classic examples of parasites transmitted through improperly cooked meat. (turn0search30)

These parasites can cause a range of symptoms, from mild gastrointestinal discomfort to more serious complications affecting muscles, the nervous system, and other organs. For example, trichinosis can cause fever, muscle pain, swelling, and long-term weakness if left untreated.

To prevent infections:

• Cook pork and beef to recommended internal temperatures.

• Use a food thermometer to be sure the center of cuts reaches safe temperatures.

• Avoid consuming dishes that feature rare or “underdone” meat from sources that you do not trust.
  

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Why Parasite Prevention Matters

Parasitic infections can be hard to diagnose because symptoms often overlap with more common gastrointestinal issues. They may include chronic fatigue, weight loss, abdominal discomfort, nutritional deficiencies, and skin irritation. In severe cases, untreated parasitic infections can lead to long-term organ damage and systemic health issues.

The World Health Organization (WHO) highlights that parasites found in food (such as tapeworms and roundworms) are typically destroyed only by adequate cooking and safe food handling. WHO guidance stresses the importance of protecting food from soil contamination, ensuring meats and fish are properly cooked, and maintaining basic hygiene practices to prevent infection. (turn0search28)

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Practical Tips to Reduce Parasite Risk

Here are evidence-based guidelines to help you enjoy food safely while minimizing parasite exposure:

• Cook Foods Thoroughly:
Cooking meat, fish, and shellfish to the proper internal temperature is one of the most effective ways to kill parasites.

• Wash Produce Carefully:
Rinse vegetables and fruits under running water. For leafy greens, use a produce brush and consider vinegar or salt washes.

• Avoid Raw Preparations From Unknown Sources:
Raw seafood dishes like ceviche, sushi, and sashimi may be safe when prepared under strict food-safety protocols, but they still carry risk if not handled correctly.

• Practice Kitchen Hygiene:
Wash hands, utensils, and cutting boards after handling raw foods — particularly meat and produce.

• Be Cautious When Traveling:
In regions with limited sanitation, avoid unpeeled produce and untreated water.

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Conclusion: Awareness and Safe Food Practices Save Health

Parasitic infections are preventable with proper food handling and preparation. Foods such as raw freshwater fish, undercooked mollusks, improperly cleaned vegetables, and uncooked red meats can introduce parasites into the body if not treated carefully. While parasites might not always cause immediate symptoms, the long-term health effects can be serious — and prevention through food safety is key.

Understanding which foods pose higher risks and how to prepare them safely empowers you to protect your health and eat with confidence.