How to Make Sure Meat Doesn't Have Parasites

December 21, 2025 •

3 min read

According to the CDC, tens of thousands of people are infected with foodborne parasites each year, though cases from commercially raised meat are rare in developed nations. Taking proper precautions is still crucial, as parasitic infections from wild game and cross-contamination can still occur. This guide covers how to prepare and cook meat safely to minimize your risk.

Quick Summary

This guide provides critical information on ensuring meat is parasite-free through proper cooking temperatures, handling techniques, and freezing. It details how to prevent cross-contamination and lists the safe internal temperatures for various types of meat to kill potential parasites like Trichinella.

Key Points

Cook Thoroughly: Use a meat thermometer to ensure all meat reaches the correct safe internal temperature to kill parasites.
Prevent Cross-Contamination: Always use separate cutting boards and utensils for raw meat, and wash your hands frequently.
Follow Freezing Guidelines: For pork, freeze meat less than 6 inches thick at 5°F (-15°C) for three weeks to kill parasites; do not rely on freezing for wild game.
Store Meat Properly: Keep raw meat on the lowest shelf of your refrigerator in a sealed container to prevent drips from contaminating other foods.
Clean All Surfaces: Sanitize all surfaces that have come into contact with raw meat, including countertops and grinders, after each use.
Avoid Washing Raw Poultry: Do not rinse raw chicken or turkey, as this can spread bacteria around your sink and kitchen.

Preventing Parasites in Meat: Essential Kitchen Practices

Ensuring the meat you prepare is free of harmful parasites is a critical part of food safety. While modern commercial farming and inspection standards have significantly reduced the risk of parasitic infections like trichinosis from pork in many countries, vigilance is still necessary, especially when handling wild game or preparing food at home. The primary methods for prevention involve a multi-pronged approach of careful purchasing, proper handling, thorough cooking, and strategic freezing. Simply inspecting meat visually is not enough, as many parasites are microscopic.

Safe Purchasing and Handling

Your first line of defense begins at the grocery store. Look for meat that is fresh and well-packaged, without any signs of damage or leaks. When transporting groceries, keep raw meat separated from other food items, especially produce and ready-to-eat products, to avoid cross-contamination. Upon returning home, immediately store meat in the refrigerator or freezer. In the fridge, place raw meat on the lowest shelf in a sealed container to prevent any juices from dripping onto other foods.

The Importance of Thorough Cooking

Cooking meat to the correct internal temperature is the most reliable way to kill parasites and other harmful pathogens. A food thermometer is an indispensable tool for confirming the meat has reached a safe temperature, as color and texture are not accurate indicators of doneness. It is also important to let whole cuts of meat rest after cooking, as the temperature will continue to rise, further destroying any pathogens.

Internal Temperature Guide for Different Meats


Food Type	Safe Minimum Internal Temperature	Rest Time Required
Ground Meat (Pork, Beef, Lamb)	160°F (71°C)	No rest time needed
Whole Cuts (Steaks, Chops, Roasts of Beef, Pork, Veal, Lamb)	145°F (63°C)	3 minutes
Poultry (Ground, Whole, Parts)	165°F (74°C)	No rest time needed for ground; Check specific guidelines for whole/parts
Fish and Seafood	145°F (63°C) or until flesh is opaque and flakes easily	None specified by USDA for most seafood
Wild Game (Bear, Boar)	160°F (71°C)	Refer to USDA guidelines

The Role of Freezing

Freezing is another effective method for killing certain parasites, particularly in pork. The Centers for Disease Control and Prevention (CDC) recommends freezing pork less than 6 inches thick at 5°F (-15°C) for three weeks to kill Trichinella roundworms. However, this method is not reliable for wild game, as some species of parasites are resistant to freezing.

Avoiding Cross-Contamination

Cross-contamination is one of the most common ways parasites spread in the kitchen. Following these steps can significantly reduce the risk:

Wash your hands: Always wash your hands with soap and water for at least 20 seconds before and after handling raw meat.
Use separate equipment: Designate separate cutting boards and utensils for raw meat and produce. If you don't have separate equipment, wash thoroughly with hot, soapy water between uses.
Never wash raw poultry: Washing raw chicken or turkey can splash germs around the sink and kitchen surfaces, spreading contamination instead of removing it.
Clean surfaces: Sanitize all countertops and surfaces that have been in contact with raw meat or its juices.

Symptoms of a Parasitic Infection

While taking preventative measures is key, it's also helpful to recognize the potential symptoms of an infection, though they can often be confused with other illnesses. Symptoms of Trichinellosis, for example, can include:

Nausea and vomiting
Diarrhea
Abdominal pain
Fever
Muscle pain and aching joints
Swelling of the face and eyes

If you experience any of these symptoms after eating raw or undercooked meat, contact your healthcare provider immediately. Early treatment is crucial.

Conclusion

While a completely risk-free existence is impossible, following rigorous food safety protocols at home is the best way to make sure meat doesn't have parasites. Prioritizing correct cooking temperatures, practicing excellent kitchen hygiene, and using freezing as a supplementary method for certain meats are powerful strategies. By implementing these habits, you can confidently prepare and serve meat to your family, minimizing the threat of foodborne parasitic illnesses.

For more in-depth information on federal food safety guidelines, you can visit the official FoodSafety.gov website.

Frequently Asked Questions

No, you cannot reliably tell if meat has parasites just by looking at it. Many parasites, including Trichinella larvae, are microscopic and require special laboratory tests to be detected. Visual inspection is not an effective safety measure.

Freezing is an effective method for killing some parasites, such as the Trichinella found in commercially raised pork. However, some parasites found in wild game meat are freeze-resistant, so freezing alone is not a reliable method for all meat types.

Cooking meat to the safe minimum internal temperature is the most critical step for preventing parasitic infections. Always use a food thermometer to confirm the correct temperature has been reached.

No, curing (salting), drying, smoking, or microwaving meat alone does not consistently kill infective worms or their cysts. These processes should not be relied upon to make meat safe from parasites.

To prevent cross-contamination, use separate cutting boards and utensils for raw meat and produce. Wash your hands with soap and water for at least 20 seconds after handling raw meat, and sanitize all surfaces.

If you experience symptoms like nausea, fever, abdominal pain, or muscle aches after eating raw or undercooked meat, you should contact your healthcare provider immediately. Early diagnosis and treatment are important.

Washing raw chicken or other poultry can splash harmful bacteria like Salmonella and Campylobacter around your sink and onto other surfaces, leading to cross-contamination. Cooking the chicken to the proper internal temperature will kill the bacteria effectively.