Giardia, or Toxoplasma from contaminated soil or water.
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Pork: 145°F (63°C) + 3-minute
rest
Beef (ground): 160°F (71°C)
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Fish: 145°F (63°C) or until opaque and flaky
Freezing fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.Get Health Advice
Avoid cross-contamination:&
nbsp;Use separate cutting boards and utensils for raw meat/fish.Study
