What kind of food are parasites most commonly linked with?

What kind of food are parasites most commonly linked with?

• A. Poultry
• B. Seafood
• C. Dairy products
• D. Packaged snacks

Answer: (B)

Parasites are microorganisms that can cause foodborne illnesses and are most commonly linked with seafood. This is due to the fact that certain types of seafood, particularly raw or undercooked fish, can harbor parasites such as Anisakis and trematodes (commonly referred to as flukes). These parasites can enter the food chain through contaminated water or poor handling practices, making seafood a significant risk factor for parasitic infections. In contrast, while poultry is associated with bacterial pathogens like Salmonella and Campylobacter, and dairy products can be linked to both bacteria and viruses, they are not typically associated with parasite transmission. Packaged snacks are generally considered low risk for parasites due to their processing and packaging, which limit exposure to contamination. Therefore, seafood stands out as the food group most commonly connected to parasites, emphasizing the importance of proper cooking and handling practices to mitigate these risks.

Parasites are microorganisms that can cause foodborne illnesses and are most commonly linked with seafood. This is due to the fact that certain types of seafood, particularly raw or undercooked fish, can harbor parasites such as Anisakis and trematodes (commonly referred to as flukes). These parasites can enter the food chain through contaminated water or poor handling practices, making seafood a significant risk factor for parasitic infections.

In contrast, while poultry is associated with bacterial pathogens like Salmonella and Campylobacter, and dairy products can be linked to both bacteria and viruses, they are not typically associated with parasite transmission. Packaged snacks are generally considered low risk for parasites due to their processing and packaging, which limit exposure to contamination. Therefore, seafood stands out as the food group most commonly connected to parasites, emphasizing the importance of proper cooking and handling practices to mitigate these risks.