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Memo on preventing food parasites

Foods such as seafood, meat, and vegetables can carry parasites. Although some pose no danger to health even if consumed, others cause stomach pain and diarrhea; some varieties can even lead to serious illness.
This page summarizes the characteristics of the most common parasites which cause food poisoning and other illnesses, as well as methods for their prevention.


Key points for preventing parasite-induced food poisoning

Thoroughly wash raw vegetables in running water before cooking or eating them.
Thoroughly freeze or cook seafood and meats.
Do not eat wild boar, bear, or reptile meat raw.
Fish can carry parasites in their organs which later move to muscle tissue; accordingly, remove organs from fresh fish as soon as possible.
When preparing fish, parasites are frequently found in organs and muscle tissue near organs; accordingly, carefully look for parasites and if any are found, thoroughly cook any parts you intend to eat.
Avoid eating uncooked fish which are common parasite carriers such as Pacific cod, mackerel, and freshwater fish, and avoid eating the uncooked organs of any fish.
Particularly when preparing freshwater fish, parasites invisible to the naked eye can be transferred to other foods via hands and cooking implements such as cutting boards. Accordingly, thoroughly wash hands and cooking implements after preparing food. Also sterilize cooking implements in boiling water after washing.

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