While many exotic or traditional dishes may look delicious, some foods carry serious health risks if not properly cleaned or cooked, especially those involving raw or undercooked aquatic creatures. In certain countries, street food or home-prepared dishes involving freshwater snails, crabs, or fish can be contaminated with parasitic larvae invisible to the naked eye. Once inside your body, these parasites can multiply, migrate to organs, and cause life-threatening infections.
One of the most common risks is liver fluke infections, which can come from eating raw or undercooked snails or fish. These parasites can enter the bile ducts and liver, causing symptoms like fever, fatigue, abdominal pain, and in severe cases, liver damage. Tapeworms and roundworms can also enter the digestive tract through contaminated meat or seafood, and from there, travel to the lungs, brain, or muscles. Once these parasites establish themselves, they are difficult to remove without intensive treatment. In rare but documented cases, people have ended up in critical condition from just a single contaminated bite.
To stay safe, it’s crucial to avoid eating raw freshwater snails, crabs, or fish, especially from unregulated or local markets. Always cook such foods thoroughly—boiling or frying them at high heat helps kill any harmful parasites. Also, be cautious when traveling or trying unfamiliar street food in areas where hygiene standards are unclear. Using gloves when handling raw seafood and ensuring cutting surfaces are clean can reduce the chance of cross-contamination. When in doubt, it’s better to skip a risky dish than to risk your health for taste.
Disclaimer: This article is for general informational purposes only. Always follow local food safety guidelines and consult a medical professional if you suspect a foodborne illness or parasitic infection. Individual risk may vary depending on region and food source.