Taenia saginata (beef tapeworm)

Abdominal pain, weight loss, fatigue

Fish (sushi, ceviche, smoked)

Anisakis worms, Diphyllobothrium latum (fish tapeworm)

Severe stomach pain, vomiting, allergic reactions

 Safe Internal Temperatures:

Pork: 145°F (63°C) + 3-minute rest

Beef (ground): 160°F (71°C)

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

 Never eat raw pork. Sushi-grade fish is frozen to kill parasites—but not foolproof.

2. Raw or Undercooked Shellfish (Oysters, Clams, Mussels)

Filter feeders → absorb parasites from polluted water

Can carry trematodes (liver flukes) and protozoa

 Case Study: Raw oysters linked to Vibrio and Norovirus—but also Cryptosporidium and Giardia

 Rule: Cook shellfish until shells open and flesh is opaque.

 Avoid raw shellfish if immune-compromised or pregnant.

3. Unwashed Fruits & Vegetables

Grown in soil contaminated with animal/human feces

Can carry:

Toxoplasma gondii → toxoplasmosis (dangerous in pregnancy)

Giardia → giardiasis (chronic diarrhea, bloating)

Cyclospora → prolonged intestinal infection

 Protect Yourself:

Wash all produce under running water

Use a veggie brush for firm skins (potatoes, cucumbers)

Peel when possible

Soak leafy greens in vinegar solution (3 parts water : 1 part vinegar) for 10 mins

 Don’t just rinse—scrub!

4. Unpasteurized Dairy Products

Raw milk, cheese (especially soft cheeses like Brie, queso fresco), and yogurt

Can harbor:

Cryptosporidium

Giardia

Toxoplasma