Eating Just One Bite Can Be Harmful: How to Protect Yourself from Foodborne Parasites

✅ How to Protect Yourself: Safe Handling Guidelines

Meat & Fish Safety

  • Cook thoroughly:

    • Pork: 145°F (63°C) + 3-minute rest

    • Beef (ground): 160°F (71°C)

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

  • Freezing fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.

  • Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.

Produce Safety

  • Wash all produce under running water—even if you plan to peel it.

  • Use a vegetable brush on firm items (cucumbers, potatoes).

  • Dry with a clean cloth to remove remaining pathogens.

  • Consider commercial veggie washes for porous items like berries.

Shellfish & Dairy

  • Cook shellfish until shells open fully and meat reaches 145°F (63°C).

  • Choose pasteurized dairy and juices—check labels.

  • Avoid raw sprouted seeds (alfalfa, bean sprouts) unless cooked thoroughly.

Water Safety

  • When in doubt, drink bottled or boiled water (1 minute at rolling boil).

  • Use safe water for washing produce, brushing teeth, and making ice.

🧤 Essential Kitchen Hygiene Habits

  • Wash hands with soap for 20 seconds before and after handling food.

  • Sanitize surfaces with a bleach solution (1 tbsp bleach per gallon of water).

  • Refrigerate promptly: Don’t leave perishables out >2 hours (1 hour if >90°F/32°C).

  • Reheat leftovers to 165°F (74°C).

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