Open AccessContamination of poultry meat with Toxoplasma gondii: Risk factor in occurrence of toxoplasmatic reaction in humans
Author(s) -
Iván Pavlovic,
S. Ivanović
Publication year - 2002
Publication title -
veterinarski glasnik
Language(s) - English
Resource type - Journals
eISSN - 2406-0771
pISSN - 0350-2457
DOI - 10.2298/vetgl0204227p
Subject(s) - toxoplasma gondii , toxoplasmosis , biology , broiler , protozoa , veterinary medicine , protozoan infection , parasite hosting , zoology , microbiology and biotechnology , food science , virology , immunology , medicine , antibody , world wide web , computer science
Toxoplasmosis is a parasitic anthropozoonosis caused by the protozoa Toxoplasma gondii whose real host is the cat and the transitory hosts are mammals, birds and reptiles. Human infections occur most often through meat of infected animals which is insufficiently processed thermally, so that the World Health Organization (WHO), on these grounds, adopted a Book of Regulations on meat control for the presence of T. gondii. During the period from 2000-2001, using digestive and modified digestive method (according to Pavlovic and Ivanovic), 235 broiler samples were examined, and T. gondii was established in 32.34 % samples (75/256). The results were confirmed with a biological examination. These data indicate the importance of poultry meat control in preventing toxoplasmatic infection in humans