Toxoplasma gondii as a parasite in food: analysis and control

Authors: Hill, Dolores; Dubey, Jitender

Submitted to: American Phytopathological Society Press
Publication Type: Book / Chapter
Publication Acceptance Date: 3/31/2016
Publication Date: 8/26/2016
Citation: Hill, D.E., Dubey, J.P. 2016. Toxoplasma gondii as a parasite in food: analysis and control. American Phytopathological Society Press. 2:59-80.

Interpretive Summary:

Technical Abstract: Toxoplasmosis, caused by Toxoplasma gondii, is one of the most common parasitic infections of humans and other warmblooded animals. Nearly one third of humans have been exposed to the parasite. Congenital infection occurs when a woman becomes infected during pregnancy and transmits the parasite to the fetus. Humans also become infected by ingesting food or water contaminated with sporulated oocysts from infected cat feces or tissue cysts in undercooked meat. Food animals become infected by the same routes, resulting in meat products containing tissue cysts, which can then infect consumers. Implementation of animal management factors, such as biosecure confinement housing, are important in reducing the levels of infection in animals destined for human consumption.