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4. Raw or undercooked shellfish (crabs, prawns)
Parasite: Paragonimus (lungworm)
Transmission: Consumption of raw or undercooked freshwater crabs or prawns.
Prevention: Cook seafood thoroughly. Do not consume raw freshwater crab (e.g., “crab ceviche” from high-risk areas).
5. Raw or undercooked game meats (bear, wild boar, walrus)
Parasite: Trichinella spiralis
Transmission: Consumption of undercooked game meat infected with trichinella larvae.
Prevention: Cook game meat to an internal temperature of 71°C (160°F). Freezing may not eliminate all species of trichinella; cooking is essential.
6. Fresh produce (leafy greens, tubers)
Parasites: Giardia, Cryptosporidium, Toxoplasma, Ascaris eggs
Transmission: Contaminated irrigation water or soil, or handling by workers of infected food.
Prevention: Wash all fresh produce thoroughly under running water. Soak leafy greens in a vinegar solution (1 part vinegar to 3 parts water) for 10-15 minutes, then rinse.
7. Raw or undercooked liver
Parasite: Fasciola hepatica (liver fluke)
Transmission: By consuming raw or undercooked liver (especially from sheep, goats or cows) that contains immature trematodes.
Prevention: Cook the liver to an internal temperature of 63°C (145°F). Freeze it for several days before cooking.
How to protect yourself (Practical recommendations):
Cook food thoroughly. Use a meat thermometer to ensure a safe internal temperature.
Safe internal food temperature
: Pork, beef, lamb (steaks, roasts, chops): 63°C (145°F) with 3 minutes of resting time.
Ground meat (beef, pork, lamb): 71°C (160°F).
Poultry (whole or ground): 74°C (165°F).
Fish: 63°C (145°F) or until the flesh flakes easily with a fork.
Wild game: 71°C (160°F).
Shellfish: Cook until shells open; discard any that do not open.
Freeze fish for raw preparations. If you plan to consume raw or undercooked fish, freeze it at -20°C (-4°F) for 7 days to kill parasites. (This is standard practice for sushi-quality fish, but check with your supplier.)