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      Foodborne toxoplasmosis.

      Clinical Infectious Diseases: An Official Publication of the Infectious Diseases Society of America

      Animals, Foodborne Diseases, epidemiology, prevention & control, Fruit, parasitology, Humans, Toxoplasma, isolation & purification, Toxoplasmosis, transmission, Vegetables

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          Abstract

          Toxoplasmosis can be due to congenital infection or acquired infection after birth and is one of the leading illnesses associated with foodborne hospitalizations and deaths. Undercooked meat, especially pork, lamb, and wild game meat, and soil contaminated with cat feces on raw fruits and vegetables are the major sources of foodborne transmission for humans. The new trend in the production of free-range organically raised meat could increase the risk of Toxoplasma gondii contamination of meat. Foodborne transmission can be prevented by production practices that reduce T. gondii in meat, adequate cooking of meat, washing of raw fruits and vegetables, prevention of cross contamination in the kitchen, and measures that decrease spread of viable oocysts into the environment.

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          Journal
          22618566
          10.1093/cid/cis508

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