Eating one bite is already harmful, but many people continue to eat it without fear

Every day we consume foods that seem harmless, but in reality, they can harbor potentially dangerous microscopic parasites. These unwanted guests can cause digestive and other health problems. How can we detect them? Where are they hiding? And above all, how can we protect ourselves? You might be surprised to learn that some of your favorite foods are riskier than they look…
Foods most susceptible to parasites: monitor them closely.
Undercooked meat: an unexpected nest of parasites.

In France, eating rare meat is an integral part of culinary tradition, whether it’s steak tartare, rib-eye steak, or medium-rare beef. However, this custom isn’t without its risks. Undercooked meat—especially pork, ground beef, and especially raw or undercooked fish—can harbor invisible parasites such as tapeworms, trichinella, and anisakid larvae in fish.

Cases of anisakiasis, caused by consuming infected fish, although less common than in Japan, have been reported in France, particularly with the increased popularity of sushi, ceviche, and fish tartare in large cities. Another worrying parasite is Toxoplasma gondii, sometimes found in undercooked lamb or game.

The right instinct: cook meat thoroughly, especially for children, pregnant women, and people with weakened immune systems. If you eat raw fish, choose products that have been previously frozen (at -20°C for at least 24 hours), as required by European regulations for food service professionals.