Yes, cooking typically kills worms that may be present in food.
Here's a more detailed explanation:
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Heat and Protein Denaturation: Cooking involves applying heat, which denatures the proteins within worms. This disruption of protein structure is fatal to them.
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Types of Worms in Food: Several types of worms can contaminate food, especially meat and fish. Examples include:
- Nematodes (Roundworms): Trichinella spiralis is a common roundworm found in undercooked pork.
- Cestodes (Tapeworms): Tapeworms can be found in beef, pork, and fish.
- Trematodes (Flukes): Flukes like Opisthorchiidae and Paragonimus can be present in fish, especially raw or undercooked fish.
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Cooking Temperatures: Adequate cooking temperatures are crucial to ensure that worms are killed. General guidelines include:
- Pork: Cook pork to an internal temperature of 145°F (63°C) with a 3-minute rest time.
- Beef, Lamb, and Veal: Cook to at least 145°F (63°C) for steaks and roasts, and 160°F (71°C) for ground meat.
- Fish: Cook fish to an internal temperature of 145°F (63°C).
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Raw Fish Consumption: As the reference points out, consuming raw fish significantly increases the risk of ingesting live worms. Dishes like sushi and sashimi should be prepared with fish that has been properly frozen to kill potential parasites or sourced from reputable suppliers who adhere to strict handling and preparation guidelines.
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Freezing as an Alternative: Freezing is another effective method to kill worms in food, especially fish intended for raw consumption. Specific freezing temperatures and durations are required to ensure parasite inactivation.
In summary, properly cooking food to recommended internal temperatures is an effective way to kill worms and prevent parasitic infections. While raw food consumption carries a higher risk, proper handling, freezing, and sourcing can mitigate those risks.
