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.
