Do Parasites Survive Being Cooked? A Guide to Safe Food Practices

December 11, 2025 •

4 min read

According to the CDC, cooking food to the right internal temperature is a very effective way to kill parasites. The key is to make sure food reaches the correct temperature throughout. Undercooked or poorly handled foods can still be risky.

Quick Summary

This guide covers how heat eliminates parasites. It provides temperature guidelines for various foods and emphasizes food safety practices to prevent parasitic infections.

Key Points

Thorough cooking kills most parasites: Reaching specific internal temperatures is the most reliable way to eliminate parasites from meat and fish.
Use a food thermometer for accuracy: The only way to know for certain if food has reached a safe temperature throughout is by checking with a meat thermometer.
Specific temperatures for specific foods: Different types of meat and seafood have different safe temperature requirements, such as 165°F (74°C) for poultry and 145°F (63°C) for fish.
Avoid microwaving meat for parasite safety: Microwaves heat food unevenly and cannot be trusted to kill all parasites throughout the food.
Prevent cross-contamination: Use separate cutting boards and utensils for raw and cooked foods to avoid transferring pathogens.
Freezing also kills some parasites: For raw fish like sushi, commercial-grade freezing to very low temperatures is required to kill parasites.
Wild game requires caution: Some wild game parasites are freeze-resistant, making thorough cooking even more critical.

How Cooking Kills Parasites

Proper cooking is a reliable way to get rid of harmful parasites that may be in raw or undercooked foods. High heat changes the parasites' proteins and destroys their structures. This makes them unable to cause infection. But just heating food isn't enough; the inside temperature must be at a certain level to kill parasites.

Why Temperature Matters

The required temperature depends on the type of food and the parasites it might have. Parasites can grow fast in the 'danger zone' between 40°F (5°C) and 140°F (60°C). When cooking, the goal is to quickly heat food past this zone and keep it hot enough to kill any germs. Using a food thermometer is the only way to be sure the food has reached the right temperature.

Common Parasites and How to Kill Them

Several parasites can be passed through food, and some are more common in certain foods. Safe cooking methods are designed to remove these risks.

Trichinella spiralis (Pork Roundworm): Found in undercooked pork and wild game. Cooking to a safe internal temperature kills the larvae. Freezing for a long time can also work for some meats but not for all wild game because of freeze-resistant strains.
Taenia saginata (Beef Tapeworm) and Taenia solium (Pork Tapeworm): Found in undercooked beef and pork. Cooking or freezing kills the larvae.
Anisakis (Fish Roundworm): Common in marine fish. Cooking to 145°F (63°C) or using freezing methods for sushi-grade fish kills the larvae.
Toxoplasma gondii: Can be transmitted through undercooked meat (especially pork, lamb, and venison) or unwashed produce. Cooking to safe temperatures kills the parasite.
Cyclospora cayetanensis: Linked to contaminated water and produce like raspberries, basil, and cilantro. While heat kills it, washing and handling produce correctly are key to prevention.

Safe Cooking Temperatures for Different Foods

The FDA and other food safety groups give clear guidelines for the lowest safe internal temperatures to kill most parasites and bacteria.


Food Type	Minimum Internal Temperature	Important Notes
Poultry (Whole or Ground)	165°F (74°C)	Must be cooked to this temperature throughout.
Ground Meat (Beef, Pork, Lamb)	160°F (71°C)	Does not require a rest time.
Whole Cuts of Beef, Pork, Lamb, Veal	145°F (63°C)	Followed by a 3-minute rest time before carving or eating.
Fish and Seafood	145°F (63°C)	Cook until the flesh is opaque and flakes easily with a fork.
Leftovers and Casseroles	165°F (74°C)	Reheat thoroughly to this temperature.

Preventing Parasites and Risk Factors

Other factors, besides cooking, can lead to parasitic infections. Cross-contamination, incorrect freezing, and where the food comes from can all be important.

Risks of Undercooked Food

Eating raw or undercooked meats and fish is the main risk for foodborne parasitic infections. Symptoms can range from mild stomach problems to serious issues. In rare cases, parasites like the pork tapeworm (Taenia solium) can move to other organs, leading to serious problems like cysticercosis. Curing, drying, or smoking meat alone isn't enough to kill all parasites.

The Importance of Proper Freezing

Freezing is essential for foods eaten raw, like sushi. It kills parasites like Anisakis. However, this requires specific commercial freezing temperatures that most home freezers can't reach. Consumers should only buy sushi-grade fish from reliable suppliers who follow these rules. Freezing can also kill Trichinella in some pork, but it's not effective for all parasites or wild game.

Kitchen Hygiene Prevents Cross-Contamination

Preventing parasites from surviving cooking also depends on preventing cross-contamination. Uncooked food, especially raw meat, can transfer parasites and bacteria to other foods and surfaces.

To prevent cross-contamination:

Wash hands with soap and hot water for at least 20 seconds before and after handling food.
Use separate cutting boards for raw meat and produce.
Clean all utensils and countertops thoroughly after preparing raw food.
Never put cooked food on a plate that held raw food.

Microwaving and Parasites

Microwaving meat is not recommended as the only way to kill parasites. Microwaves can heat unevenly, leaving spots where parasites could live. While some studies show microwaves can kill certain parasites under controlled conditions, relying on a microwave isn't a dependable food safety practice.

Conclusion: Cook Safely for a Safer Meal

Do parasites survive being cooked? If done correctly, no. Thorough and proper cooking is a very effective way to defend against most foodborne parasites. Following safe internal temperature guidelines for different foods and using a food thermometer can help prepare meals without parasitic threats. Good kitchen hygiene and safe handling practices are also important to avoid cross-contamination and ensure food is safe. While some special freezing can protect against parasites in raw fish, heat is the most reliable tool in regular cooking.

Frequently Asked Questions

Most parasites are killed when food is cooked to at least 145°F (63°C), but it's important to follow specific guidelines for different food types to be sure. For example, poultry requires a higher temperature of 165°F (74°C).

No, microwaving is not a reliable method for killing parasites. Microwaves can heat unevenly, leaving 'cold spots' where parasites can survive. For safety, always cook meat using a method that ensures even heating and verify the internal temperature with a thermometer.

Yes, freezing can kill certain parasites, but it is not effective against all types and requires specific temperatures and durations. For example, commercial freezing to -4°F (-20°C) for 7 days is recommended for raw fish intended for sushi.

Some of the most common foodborne parasites include Trichinella (pork), Taenia (beef and pork tapeworm), Anisakis (fish), and Toxoplasma gondii (meat and produce).

To prevent infection, always wash your hands thoroughly after handling raw meat, use separate cutting boards and utensils for raw and cooked items, and clean all surfaces that came into contact with raw meat.

If food is cooked thoroughly and to the proper internal temperature, heat will kill most parasites. The risk of survival only arises from undercooking or uneven heating, which fails to eliminate the threat.

Symptoms of a parasitic infection can vary but often include nausea, vomiting, diarrhea, abdominal pain, and fever. If you suspect you have a parasitic infection, it is important to consult a healthcare provider for diagnosis and treatment.