Eating Just One Bite Can Be Harmful: How to Protect Yourself from Foodborne Parasites

Meat & Fish Safety
Cook thoroughly:

Pork: 145°F (63°C) + 3-minute rest

Beef (ground): 160°F (71°C)

Fish: 145°F (63°C) or until opaque and flaky

Freezing fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.

Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.

Produce Safety
Wash all produce under running water—even if you plan to peel it.

Use a vegetable brush on firm items (cucumbers, potatoes).

Dry with a clean cloth to remove remaining pathogens.