Watch out for toxoplasma

How do people get toxoplasma?

Humans can become infected by eating undercooked meat that contains the toxoplasma parasite. Cats are the primary hosts of the parasite, and infection can also occur through contact with cat feces. Once inside an animal or human, the parasite forms cysts in muscles, the brain, and other organs, where it can survive for years without causing symptoms in most cases.

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Risks during pregnancy

Pregnant women who are not immune to toxoplasma—immunity develops after a previous infection—are at risk of passing the infection to the fetus. In the worst cases, this can lead to miscarriage, birth defects, or congenital toxoplasmosis. Although rare, a congenital infection may result in eye or brain damage later in life.

Most toxoplasma infections cause no symptoms, but some people may experience mild fever, headaches, and muscle aches for a few days.

Common sources of infection

Since toxoplasma gondii spreads through food, pregnant women should take extra precautions. The parasite dies when food is heated above 140°F (60–65°C) or deep frozen at -0.4°F (-18°C) for at least three days.

• Meat: Lamb is the most common source of infection, but pork and game meat can also carry the parasite. Beef is rarely infected but not completely risk-free.
• Vegetables and Soil: Toxoplasma can survive outside a host for up to a year and can be transmitted through vegetables that have come into contact with contaminated soil.
• Cats: Infected cats can shed parasite eggs in their feces. Gardening or handling soil that may contain cat feces is another possible route of infection.

How to avoid infection – Essential tips for pregnant women

To minimize the risk of toxoplasma infection during pregnancy, follow these recommendations:

• Practice Good Kitchen Hygiene: Wash your hands thoroughly before cooking and after handling raw food. Wash cutting boards and kitchen utensils between different types of food.
• Cook Meat Properly:
• Heat lamb, pork, beef, and game meat to at least 140°F (60–65°C) until it’s medium and no longer bloody.
• If you prefer rare meat (under 140°F/60°C), freeze it for at least three days before cooking.
• Never eat raw meat.
• Freeze Cured Meats: Dry-cured ham, smoked sausage, bresaola, and salami should be frozen for at least three days before consumption.
• Wash Fruits and Vegetables Thoroughly: Rinse off any visible soil to reduce the risk of infection.