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Evidence summaries

Food and Environmental Risk Factors for Acute Toxoplasmosis in Pregnancy

Consumption of raw or undercooked meat may be a risk factor for toxoplasmosis in pregnancy. Level of evidence: "C"

According to a European multicentre case-control study 1 that enrolled 252 cases (defined as seroconversion or IgM positivity) and 858 controls, consumption of raw or undercooked beef, lamb, or "other" meat, tasting raw meat while cooking, working with animals, contact with soil, and travel outside Europe were significantly associated with toxoplasma infection. The association with pork was not significant. No significant associations were detected between infection and presence of cats.

    References

    • Cook AJ, Gilbert RE, Buffolano W, Zufferey J, Petersen E, Jenum PA, Foulon W, Semprini AE, Dunn DT. Sources of toxoplasma infection in pregnant women: European multicentre case-control study. European Research Network on Congenital Toxoplasmosis. BMJ 2000 Jul 15;321(7254):142-7. [PubMed]

Primary/Secondary Keywords