Illinois Food Service License Practice Test 2026 - Free Food Service License Practice Questions and Study Guide

The correct answer is seafood. Parasites are often associated with seafood due to the presence of organisms like flukes, roundworms, and tapeworms which can infect fish and shellfish. Specific types of fish and seafood can carry these parasites, especially if they are not properly sourced, handled, or cooked. Consuming raw or undercooked seafood increases the risk of infection because these parasites can survive typical cooking processes if the food is not heated to the appropriate internal temperature.

Other food categories, such as beef, poultry, and dairy, have different pathogens that are more commonly associated with bacteria or viruses rather than parasites. While improper handling or cooking of these foods can lead to foodborne illnesses, parasites are particularly a concern with seafood, making it the best choice for this question.