The idea of “eating parasites” sounds frightening, but the real risk is more specific: certain foods can carry parasites when they are raw, undercooked, or improperly prepared. One of the clearest examples is raw or undercooked fish and squid. The CDC warns that eating these foods can expose people to Anisakis, a parasitic worm that can cause abdominal pain, nausea, vomiting, diarrhea, and other digestive symptoms. Four food categories deserve particular attention: raw or undercooked fish and squid, undercooked meat such as pork or wild game, raw or undercooked shellfish, and unwashed produce. Fish can contain parasites that survive when seafood is eaten raw or insufficiently cooked, while certain raw or undercooked meats can carry parasites such as Trichinella. Unwashed fruits and vegetables are more broadly associated with foodborne illness because contaminated soil, water, or handling can introduce harmful organisms.
The good news is that you do not need to stop eating these nutritious foods. The main issue is preparation and food safety. The FDA recommends cooking seafood thoroughly, with fish generally reaching an internal temperature of 145°F (63°C). Proper cooking also destroys parasites in meat. For whole cuts of pork, beef, lamb, and veal, the CDC recommends 145°F followed by a three-minute rest; ground meats should reach 160°F, while poultry should reach 165°F. When raw fish is intended to be eaten, specific freezing procedures can kill many parasites, but freezing does not eliminate every harmful germ, making thorough cooking the safest option. For produce, rinse fresh fruits and vegetables under running water and prevent contact between ready-to-eat foods and raw animal products.
Extra caution is important for pregnant women, young children, older adults, and people with weakened immune systems, because foodborne infections can be more serious in these groups. If you develop persistent abdominal pain, vomiting, diarrhea, fever, blood or mucus in the stool, or other unusual symptoms after eating raw or undercooked food, seek medical advice and mention what you ate. Don’t assume that every stomach problem means parasites—many infections and digestive conditions can cause similar symptoms. The safest everyday habits are simple: clean, separate, cook, and chill. Disclaimer: This article is for general educational and food-safety information only and does not constitute medical diagnosis or personalized advice. Not every food contains parasites, and the risk depends heavily on the food, source, preparation, and cooking method. Always verify food-safety claims through reliable sources such as the CDC and FDA and consult a qualified healthcare professional if you develop concerning symptoms.
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