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Toxoplasmosis

  • Chapter
Foodborne Parasites

Part of the book series: Food Microbiology And Food Safety Series ((FMFS))

Abstract

Toxoplasma gondii is a coccidia that is the most widespread and prevalent parasite in the world. It can infect warm-blooded animals, including man. It is responsible for 20.7% of food-borne deaths due to known infectious agents. Waterborne outbreaks have also been associated with Toxoplasma in Canada and Brazil (Aramini et al., 1999; Bahia-Oliveira et al., 2003; Dubey, 2004). Toxoplasmosis can be asymptomatic or can cause abortion in humans if an acute infection develops during pregnancy. Healthy individuals may develop encephalitis. Serologically, Toxoplasma can be identified in as high as 85% of the population in some European countries, where meat is primarily eaten undercooked. In Paris, 84% of pregnant women have been exposed to Toxoplasma, as compared to 32% of pregnant women in New York.

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  1. Center for Food Safety Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA, 30223

    Ynes R. Ortega

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Ortega, Y.R. (2006). Toxoplasmosis. In: Ortega, Y.R. (eds) Foodborne Parasites. Food Microbiology And Food Safety Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-31197-1_5

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