Can foodborne illness due to parasites be prevented by cooking food thoroughly?

Cooking food thoroughly is an effective method to prevent foodborne illness caused by parasites. Many parasites, such as those found in undercooked fish or meat, are sensitive to high temperatures. When foods are cooked to the proper internal temperature, typically above 145°F (63°C) for most meats and even higher for certain fish, it destroys the parasites and their eggs, rendering the food safe to eat.

This method of prevention is particularly relevant for foods that are commonly associated with parasitic infections, such as sushi or undercooked pork. Therefore, ensuring that food is cooked thoroughly is a crucial practice in food safety and can significantly reduce the risk of illness from parasites. This understanding is reinforced in food safety guidelines and training programs, emphasizing the importance of adequate cooking as a critical control measure.