Many people unknowingly enjoy certain foods that can carry a large number of para.sites. To protect your health, it’s essential to prepare and cook these foods thoroughly to kill harmful parasites.
Common foodborne parasites include amoebas, dysentery pathogens, roundworms, hookworms, tapeworms, and more. Once inside the human body, these parasites can cause digestive disorders, anemia, inflammation of the stomach and intestines, colitis, and other serious conditions.
Here are some foods to be cautious about:
1. Eel
Eels live in stagnant water environments that are perfect breeding grounds for parasites. Yellow eels especially have a high risk of parasitic infections, with up to 50% potentially infected during parasite breeding seasons. Yellow eels can host at least 15 types of parasites, including roundworm larvae that can affect eyesight by migrating to the eyes, as well as fast-reproducing tapeworm larvae that attack internal organs and the brain.
Prevention: Always wash eels thoroughly and boil them for at least 4-5 minutes before eating.
2. Snails
Snails are delicious but are often “reservoirs” of many parasites. Most snail species live in ponds or stagnant water, making them susceptible to parasitic infections. The most dangerous is Angiostrongylus cantonensis, a type of roundworm larvae.
One snail can carry over 3,000 parasites. Infection can cause fever, headache, stiff neck, and more severe symptoms. Parasites reaching the brain may cause meningitis, memory loss, and even threaten life.
Prevention: Soak, wash carefully, and cook snails thoroughly.
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