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.
