Food and Waterborne Parasitology

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep.

Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been attributed to eating undercooked or raw meat.

In the first study, published in the journal Food Control, 552 samples of commercial dry-cured hams, shoulders and dry-cured sausages of different brands from different parts in Spain were purchased for analysis. These were 311 dry-cured hams/shoulders and 241 dry-cured sausages, including samples of chorizo, fuet/longaniza, and salchichón. Dry-cured meats are ready-to-eat (RTE) products and can be consumed without prior cooking.

Information on labels of each meat

Continue Reading Researchers detect low Toxoplasma risk from cured meat products

Foodborne sources of Cryptosporidium outbreaks are probably underestimated in France, according to a study.

Researchers looked at outbreaks detected from 2017 to 2020 and summarized investigations by the Cryptosporidiosis National Reference Center.

There were 11 cryptosporidiosis outbreaks, including three with no identified origin, found the study published in Food and Waterborne Parasitology.

Six were because of water contamination, one was because of direct contact with infected calves, and the other was caused by consumption of contaminated curd cheese. In these outbreaks, five exceeded 100 patients.

One foodborne outbreak
Considering cryptosporidiosis in France as a reportable disease and a stronger

Continue Reading Foodborne Cryptosporidium outbreaks likely being missed in France

A study on the presence of Toxoplasma gondii in retail meat in Scotland has highlighted venison as potentially high risk.

Toxoplasma gondii DNA was detected in 48 of 149 venison samples over two sampling periods. Consumption of undercooked meat is a known risk factor for toxoplasmosis infection.

Findings could be used to inform quantitative microbial risk assessments of foodborne toxoplasmosis in Scotland, according to the study published in the journal Food and Waterborne Parasitology.

Sampling results

Of the 300 meat samples purchased for testing in the first sampling period, 39 were positive for Toxoplasma gondii DNA. It was detected
Continue Reading Study suggests higher risk of Toxoplasma infection from venison