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
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
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
Continue Reading Study suggests higher risk of Toxoplasma infection from venison
