Detection of Toxoplasma gondii in cured meats

Congenital toxoplasmosis is associated with acute maternal infection acquir ed during or shortly before the pregnancy. The mother's infection is initia ted by the ingestion of one of the life forms of the parasite but the relat ive importance of the different sources of toxoplasmosis are not establishe d. Recent epidemiological studies have confirmed ingestion of raw meats as a risk factor but also identified consumption of cured meats as being assoc iated with acute toxoplasmosis in pregnancy. There is little existing infor mation concerning the efficiency of commercial curing processes for inactiv ating Toxoplasma gondii. We sought to detect the presence of T. gondii in r eady-to-eat cured meat samples by amplification of the parasite's P30 gene using the polymerase chain reaction (PCR). In addition, tissue culture was used in order to isolate viable parasites. Laboratory inoculated specimens were used to assess the sensitivity of each method. PCR was able to detect parasite contamination down to a level of 5 x 10(3) trophozoites/g while vi able toxoplasma could be detected in tissue culture at a level of 10(3) tro phozoites/g cured meat. The high salt content of some cured meats limited s ensitivity of the PCR assay by inhibition of the polymerase enzyme and redu ced the sensitivity of tissue culture due to osmotic pressure causing cytop athic effect. However viable T. gondii was detected in one out of 67 ready- to-eat cured meat samples. Our results highlight the need for improved meth ods for detecting toxoplasma contamination of food. Health implications of consuming cured meats in pregnancy require careful consideration. (C) 1998 Elsevier Science BN. Al rights reserved.