Store unwashed produce in a cool, dry place. After washing, refrigerate fruits and vegetables to extend their shelf life. Always wash produce right before consumption, not before storing it.
Variants to Reduce Risk:
Cooked or Pasteurized Alternatives:
If you enjoy sushi, oysters, or other raw delicacies, consider switching to cooked alternatives to minimize the risk of parasites. Many restaurants now offer safe, cooked sushi rolls or grilled shellfish to reduce parasite exposure.
