For certain foods, we must ensure proper hygiene and thorough cooking to eliminate harmful parasites.

Common foodborne parasites include amoebas, dysentery parasites, roundworms, hookworms, and tapeworms. Once they enter the human body, they can cause digestive disorders, anemia, gastrointestinal infections, and colitis.

To prevent parasites from entering your body, be cautious when consuming the following foods:

1. Eels

Eels thrive in stagnant water, an environment ideal for the growth of parasites. Golden eels, in particular, have a high risk of being infected with harmful parasites. During the breeding season, up to 50% of eels may carry infections.

Golden eels serve as an intermediate host for at least 15 types of parasites, including roundworm larvae. If roundworm larvae enter the body, they can migrate to the eyes, affecting vision. Eels may also harbor tapeworm larvae, which can multiply rapidly and invade internal organs and even the brain.

🔸 Safe Consumption Tip: Always clean and cook eels thoroughly before eating—boiling for at least 4–5 minutes is necessary.

2. Snails

Snails are a favorite delicacy but also a hotspot for parasites. If not properly prepared and cooked, parasites from snails can enter the body.

Most snails live in ponds, lakes, and swamps, making them susceptible to infections. The most dangerous parasite found in snails is Angiostrongylus cantonensis roundworm larvae.

A single snail can contain up to 3,000 parasites. If ingested, they can cause fever, headaches, stiff neck, and other severe symptoms. In extreme cases, parasites can reach the brain, leading to meningitis, memory loss, and life-threatening conditions.

🔸 Safe Consumption Tip: Before cooking, soak and clean snails thoroughly. Always boil or steam them properly before eating.