Beware of Toxoplasma

How Can We Become Infected with Toxoplasma?

Humans can become infected by consuming undercooked meat containing the toxoplasma parasite. Cats are the primary hosts of the parasite, and infection can also occur through contact with cat faeces. Once the parasite infects animals or humans, it encysts itself in muscles, the brain, and other organs, where it can remain for years without causing problems in most cases.

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Risks During Pregnancy

Pregnant individuals who are not immune to toxoplasma – immunity is acquired after a previous infection – are at risk of transmitting the infection to their foetus. In the worst cases, this can lead to miscarriage, birth defects, or congenital toxoplasmosis. Although rare, such an infection can result in eye or brain damage later in life.

In most cases, toxoplasma does not cause symptoms, but some infected individuals may experience mild fever, headaches, and muscle pain for a few days.

Common Sources of Infection

Since Toxoplasma gondii spreads through food, pregnant women should take extra precautions. The parasite is killed at temperatures above 60–65 degrees Celsius or by deep freezing at -18 degrees Celsius for at least three days.

• Meat: Lamb is the most common source of infection, but pork and game meat can also contain the parasite. Beef is rarely infected, but it is still possible.
• Vegetables and Soil: Toxoplasma can survive outside a host for up to a year and spread through vegetables that have been in contact with contaminated soil.
• Cats: Infected cats can shed the parasite’s eggs in their faeces. Gardening where soil may contain cat faeces also poses a risk of infection.

How to Prevent Infection – Essential Advice for Pregnant Women

To minimise the risk of contracting toxoplasma during pregnancy, follow these recommendations:

• Maintain Good Kitchen Hygiene: Wash your hands thoroughly before cooking and after handling raw ingredients. Clean chopping boards and kitchen utensils between different food types.
• Cook Meat Safely:
  Heat lamb, pork, beef, and game meat to at least 60–65 degrees
• Celsius until it is pink (medium) and not bloody.
• If you prefer lightly cooked meat (under 60 degrees Celsius), freeze it for at least three days before cooking.
• Never eat raw meat. Freeze Cured Meats: Dry-cured ham, smoked salami, bresaola, and other similar products should be frozen for at least three days before consumption.
• Wash Fruits and Vegetables Thoroughly: Rinse off visible soil residues to reduce the risk of infection.