Cases of anisakiasis, caused by consuming infected fish, although less common than in Japan, have been reported in France, particularly with the increased popularity of sushi, ceviche, and fish tartare in large cities. Another worrying parasite is Toxoplasma gondii, sometimes found in undercooked lamb or game.
The right instinct: cook meat thoroughly, especially for children, pregnant women, and people with weakened immune systems. If you eat raw fish, choose products that have been previously frozen (at -20°C for at least 24 hours), as required by European regulations for food service professionals.
Raw Shellfish: Beware of Temptations.
It’s impossible to imagine an end-of-year celebration or a trip to Brittany without a plate of fresh oysters. However, these shellfish, which filter seawater for food, can harbor a variety of contaminants, including parasites such as flukes (flatworms), as well as viruses (e.g., norovirus) and bacteria.
Although French health standards impose strict controls on fishing and agricultural areas, the problem arises especially with purchases made through informal channels or directly from an illegal beach.
