%0 Journal Article
%T Low prevalence of viable Toxoplasma gondii in fresh, unfrozen American pasture-raised pork and lamb from retail meat stores in the United States.
%A Dubey JP
%A Hill DE
%A Fournet V
%A Hawkins-Cooper D
%A Cerqueira-Cézar CK
%A Murata FHA
%A Verma SK
%A Kwok OCH
%A Rani S
%A Fredericks J
%A Adams B
%A Jones JL
%A Wiegand RE
%A Ying Y
%A Guo M
%A Su C
%A Pradhan AK
%J Food Control
%V 109
%N 0
%D 2020 Mar
%M 38800690
%F 6.652
%R 10.1016/j.foodcont.2019.106961
%X In a national survey of fresh, unfrozen, American pasture-raised lamb and pork, the prevalence of viable Toxoplasma gondii was determined in 1500 samples selected by random multistage sampling (750 pork, 750 lamb) obtained from 250 retail meat stores from 10 major geographic areas in the USA. Each sample consisted of a minimum of 500g of meat purchased from the retail meat case. To detect viable T. gondii, 50g meat samples of each of 1500 samples were bioassayed in mice. Viable T. gondii was isolated from 2 of 750 lamb samples (unweighted: 0.19%, 0.00-0.46%; weighted: 0.04%, 0.00-0.11%) and 1 of 750 pork samples (unweighted: 0.12%, 0.00-0.37%; weighted: 0.18%, 0.00-0.53%) samples. Overall, the prevalence of viable T. gondii in these retail meats was very low. Nevertheless, consumers, especially pregnant women, should be aware that they can acquire T. gondii infection from ingestion of undercooked meat. Cooking meat to an internal temperature of 66°C kills T. gondii.