Organic Meat More Risky Contaminated Toxoplasma

Organic Meat More Risky Contaminated Toxoplasma

Toxoplasmosis is an infection caused by the parasite Toxoplasma gondii are commonly found on the fur of cats and other pets. This parasite can infect the womb when pregnant women consume undercooked meat, fruits or vegetables that are contaminated. One study found that the infection can also be obtained from the consumption of organic meat.

Cats can spread toxoplasmosis after eating food contaminated with feces and then removing the parasite. These parasites then contaminate soil or water besentuhan with dirt. Toxoplasmosis is more dangerous for pregnant women and people whose immune systems are weak.
A study published the journal Clinical Infectious Diseases in search of food are most likely to contain parasites and how to overcome them. Foods that are most likely contaminated with toxoplasmosis parasite is raw beef or lamb, goat's milk without pasteurization, locally produced, organic meat dried or smoked, and the oyster meat, raw clams or mussels.
"The growing demand for organic meat appears to increase the likelihood of infection with Toxoplasma gondii if not cooked properly," said researcher Dr. Jeffrey Jones of parasitic diseases division of the Centers for Disease Control and Prevention (CDC) as reported Myhealthnewsdaily.com, Monday (11 / 6/2012).
Organically reared animals are more likely to be infected with toxoplasma because many spend time in grassy places that may be exposed to cat litter or other wild rodents infected with Toxoplasma.
Than chickens raised in the industry, the possibility of parasites in chickens are farmed organically higher as much as 17-100 percent. But the risk is lower for chicken eggs.
Organic lamb also has a higher likelihood of contamination toxoplasma. Beef and dairy products are not a lot of spread of infection, except the beef raw or undercooked.
According to the CDC, toxoplasmosis is one of five parasitic disease that is often overlooked. In the U.S. recently, toxoplasmosis are thought to be the second leading cause of death due to disease and has infected more than 300 people a year. The parasite is also responsible for more than 4,000 inpatients each year.
"Cooking meat properly will reduce the risk of infection because the parasite is usually found on the inside, not on the surface of the meat. Be careful if you eat the flesh of those who rarely consumed," said Jones.
To prevent toxoplasmosis, the researchers recommend cooking all meat to 65.65 degrees Celsius and let cool for 3 minutes before eating. Organic meat must be cooked to 70 degrees Celsius or more and poultry cooked at a temperature of at least 73 degrees Celsius.