Some of the world’s favorite dishes can carry an unexpected risk. Seafood, frog legs, freshwater fish, and even watercress may harbor parasites when they are raw, undercooked, or contaminated.

Freshwater crabs and crayfish can carry lung flukes, parasites that may cause respiratory symptoms after infection. Proper cooking greatly reduces this risk and makes these foods much safer to enjoy.

Undercooked frog legs can also transmit parasites such as Spirometra. In rare cases, the larvae can migrate through body tissues and cause serious health problems.

Raw or lightly processed freshwater fish may contain intestinal parasites. Certain infections can interfere with nutrient absorption and, in some cases, contribute to symptoms such as fatigue or anemia.

Even watercress can pose a risk when it grows in contaminated freshwater. Parasites such as liver flukes can be transmitted through contaminated aquatic plants when they are eaten raw.

The danger isn’t limited to exotic dishes. Food that looks fresh, clean, or traditional can still carry microorganisms or parasites that aren’t visible to the naked eye.

Fortunately, prevention is straightforward. Thoroughly cooking potentially risky foods, washing produce carefully, practicing good kitchen hygiene, and choosing reputable food sources can greatly reduce exposure.

These foods don’t need to be feared or avoided completely. The important lesson is simple: when it comes to freshwater animals and plants, proper preparation can make the difference between an enjoyable meal and a preventable infection.