Even one bite of this product is already harmful, but many people still consume it without concern.

Polluted 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.Instructions for Safe Consumption
Proper Heat Treatment of Meat
Pork: Internal temperature 145°F (63°C).

Beef: Internal temperature of 160°F (71°C) to kill any parasites.

Fish: Internal temperature 145°F (63°C) or until flesh turns white/dark and flakes easily with a fork.

Proper heat treatment of bivalve mollusks
Cook bivalves over high heat (steam, boil, grill) to kill parasites. Always discard any that do not open during cooking.

Wash produce
Wash fruits and vegetables thoroughly under running water before eating, cutting, or cooking. For fruits and vegetables with thick skin (potatoes, cucumbers), use a brush. If possible, peel the outer layers to further reduce risks.

Avoid raw dairy products
. Choose pasteurized dairy products. Check labels to ensure the product is pasteurized.

Provide 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 ensure meat is thoroughly cooked before serving.

Freezing Fish
If you’re eating raw or lightly processed fish, freeze it for at least 24 hours before eating it to eliminate parasites like anisakis. Freezing is an effective method of parasite control, especially for fish intended for sushi.

Wash your hands and surfaces
Always wash your hands with soap and water before cooking and after handling raw meat or seafood. Clean and disinfect all surfaces and utensils that have come into contact with raw food to prevent cross-contamination.

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