SOURCE DIVERSITY OF TOXOPLASMA GONDII INFECTION DURING MEAL PREPARATION

Abstract

ABSTRACTPotential sources of Toxoplasma gondii infection, as a foodborne zoonotic disease, and suggested control strategies, were investigated. Samples of fresh buffalo meat (FBM) and imported frozen buffalo meat (IFBM), raw vegetables (RVs) and irrigation water (IW) were examined for the presence of T. gondii infective stages. Serum samples from housewives, regarding their gloves usage, were serologically inspected for T. gondii antibodies. The prevalence of T. gondii tissue cysts in FBM and IFBM were 15.4 and 0%, respectively. FBM had an increased risk of 18.60 times than IFBM. The prevalence of T. gondii tissue cysts in RV and IW were 13 and 16.7%, with 0.78 times increased relative risk, respectively. The total antibodies were significantly differed between nonglove users and glove users, with seropositivities of 31 and 10.3%, respectively. Soaking of RV in water at 65C or in vinegar solution at 45C for 1 min was an effective treatment for complete elimination of the contaminant T. gondii oocysts.PRACTICAL APPLICATIONSMeat products processed from imported frozen buffalo meat could be regarded as safe for toxoplasmosis transmission in Egypt. Freezing of fresh meat at −20C prior to processing could be advised as a protective technique for inactivating potential Toxoplasma cysts. Wearing of protective gloves is recommended for housewives' protection from T. gondii transmission during meal preparation. Raw vegetables (RVs) could be considered as potential sources for toxoplasmosis transmission. RV soaking in water at 65C or in vinegar solution at 45C for 1 min is highly suggested for inactivating the sporulated oocysts of T. gondii.