How long will it take to kill parasites in meat boiling water?

Boiling meat in water alone is not sufficient to kill all types of parasites. Some parasites, such as tapeworm cysts and encysted Trichinella, can survive boiling temperatures for extended periods of time. To ensure the destruction of all parasites, meat should be cooked to a safe internal temperature using a meat thermometer. The recommended minimum internal temperatures for different types of meat are as follows:

- Beef, lamb, pork, veal: 145°F (63°C)

- Ground beef, lamb, pork, veal: 160°F (71°C)

- Poultry (including turkey and chicken): 165°F (74°C)

- Fish: 145°F (63°C) or until opaque and flakes easily with a fork

Boiling meat at a high temperature for an extended period of time can make the meat tough and less flavorful, so it is important to only cook it to the minimum safe internal temperature. Additionally, proper food handling practices, such as washing hands, avoiding cross-contamination, and keeping meat refrigerated, can help to prevent parasitic infections.