Contaminated water:
Drinking or using contaminated water to wash food can introduce parasites into the body. Water sources can be contaminated with Giardia, Entamoeba histolytica, and other pathogens. Always drink clean, filtered, or boiled water, especially when traveling in areas with poor sanitation.
Beef: Internal temperature of 71°C to kill any parasites.
Fish: Internal temperature 63 °C or until the meat turns white/dark and flakes easily with a fork.
Proper heat treatment of mussels
Cook mussels at high heat (steaming, boiling, grilling) to kill parasites. Always discard any that do not open during cooking.
Wash
fruits and vegetables Wash fruits and vegetables thoroughly under running water before eating, cutting or cooking them. Use a brush for fruits and vegetables with thick skins (potatoes, cucumbers). If possible, peel the outer layers to further reduce the risks.
Avoid raw dairy products
. Choose pasteurized dairy products. Check labels to make sure the product is pasteurized.
Make sure there is clean water.
Drink water from reliable sources, especially when traveling. If local quality is questionable, use bottled or filtered water. Boil water for at least 1 minute to kill parasites and other pathogens.
Serving and Storage Tips
Proper Meat Storage
Store raw meat separately from ready-to-eat foods in the refrigerator. Use airtight containers to prevent cross-contamination and make sure meat is thoroughly cooked before serving.
Freezing Fish
If you eat raw or lightly processed fish, freeze it for at least 24 hours before eating it to eliminate parasites such as anisaki. Freezing is an effective method of parasite control, especially for fish intended for sushi.
