CDC - Toxoplasmosis - Prevention & Control

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http://www.cdc.gov/parasites/toxoplasmosis/prevent.html

Prevention & Control

People who are healthy should follow the guidelines below to reduce risk of toxoplasmosis. If
you have a weakened immune system, please see guidelines for Immunocompromised
Persons (/parasites/toxoplasmosis/ic.html) .

Reduce Risk from Food

To prevent risk of toxoplasmosis and other infections from food:
Cook food to safe temperatures. A food thermometer should be used to measure the internal
temperature of cooked meat. Do not sample meat until it is cooked. USDA recommends the
following for meat preparation.
For Whole Cuts of Meat (excluding poultry)
Cook to at least 145 F (63 C) as measured with a food thermometer placed in the
thickest part of the meat, then allow the meat to rest* for three minutes before
carving or consuming.
For Ground Meat (excluding poultry)
Cook to at least 160 F (71 C); ground meats do not require a rest* time.
For All Poultry (whole cuts and ground)
Cook to at least 165 F (74 C), and for whole poultry allow the meat to rest* for
three minutes before carving or consuming.
*According to USDA, "A 'rest time' is the amount of time the product remains at the final
temperature, after it has been removed from a grill, oven, or other heat source. During the
three minutes after meat is removed from the heat source, its temperature remains constant
or continues to rise, which destroys pathogens."
More on: Fight BAC: Safe Food Handling (http://www.fightbac.org/safefood-handling)

(http://www.cdc.gov/Other/disclaimer.html)

Freeze meat for several days at sub-zero (0 F) temperatures before cooking to greatly
reduce chance of infection.
Peel or wash fruits and vegetables thoroughly before eating.

Wash counter tops carefully. Photo courtesy of USDA.

Wash cutting boards, dishes, counters, utensils, and hands with hot soapy water after contact
with raw meat, poultry, seafood, or unwashed fruits or vegetables.
More on: Handwashing (/handwashing)
The U.S. Government and the meat industry continue their efforts to reduce T. gondii in meat.

Reduce Risk from the Environment

To prevent risk of toxoplasmosis from the environment:
Avoid drinking untreated drinking water.
Wear gloves when gardening and during any contact with soil or sand because it might be
contaminated with cat feces that contain Toxoplasma. Wash hands with soap and warm

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http://www.cdc.gov/parasites/toxoplasmosis/prevent.html

water after gardening or contact with soil or sand.

Teach children the importance of washing hands to prevent infection.
Keep outdoor sandboxes covered.

Have someone else clean the litter box. (CDC Photo)

Feed cats only canned or dried commercial food or well-cooked table food, not raw or
undercooked meats.
Change the litter box daily if you own a cat. The Toxoplasma parasite does not become
infectious until 1 to 5 days after it is shed in a cat's feces. If you are pregnant or
immunocompromised:
1. Avoid changing cat litter if possible. If no one else can perform the task, wear
disposable gloves and wash your hands with soap and warm water afterwards.
2. Keep cats indoors.
3. Do not adopt or handle stray cats, especially kittens. Do not get a new cat while you are
pregnant.
Page last reviewed: January 10, 2013
Page last updated: January 10, 2013
Content source: Global Health - Division of Parasitic Diseases and Malaria
Notice: Linking to a non-federal site does not constitute an endorsement by HHS, CDC or any of its employees of the sponsors or the
information and products presented on the site.

Centers for Disease Control and Prevention 1600 Clifton Rd. Atlanta, GA 30333,
USA
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