An invisible danger lurks on your plate: these risky everyday foods

In France, enjoying pink or rare meat is a well-established tradition, whether it’s a homemade tartare or a little-cooked beef tenderloin. However, this practice carries significant health risks. Undercooked meats – especially pork, ground beef and raw seafood – can harbour parasites such as tapeworms, trichinellae or nematodes anisakis.

The increase in cases of parasitic infection, although less frequent than in Asia, follows the growing popularity of raw fish dishes in France. The parasite Toxoplasma gondii, on the other hand, is sometimes found in poorly cooked farmed or game meat.

Our practical advice: cook thoroughly, especially for sensitive populations. For raw fish, opt for products that have been industrially frozen (-20°C for 24 hours), as required by European legislation for restaurateurs.

Fresh seafood platter at a marketContinue reading…