To prevent toxoplasmosis, attention must be paid to reducing risk factors.
Behavioral risk factors
- Contact with cats
- Contact with contaminated soil
- Consumption of contaminated vegetables
- Consumption of raw or insufficiently cooked meat, especially pork, sheep, goat, game and poultry.
Prevention factors (protective factors)
- No consumption of raw or insufficiently cooked meat.
- Wash raw vegetables and fruits thoroughly before consumption.
- Do not drink raw milk, pasteurized milk instead.
- Regular hand washing, esp. after.
- Preparation of raw meat
- Gardening, field or other earthwork
- Contact with surface water
- Kitchen hygiene *
- Wash hands with hot water and soap before cooking
- For raw products of animal origin such as eggs, fish or meat, use their own cutting boards, bowls and knives
- Frequently change dishwashing sponges and boil-proof dish towels.
- Clean workplace regularly with hot water and detergent
- You must wash your hands after contact with eggs, fish or raw meat
- Food preparation *
- Observe the consumption date!
- Use only fresh raw eggs, for example, for mayonnaise or tiramisu. Dishes containing eggs should be kept refrigerated and consumed as soon as possible.
- Prepare salads and vegetables separately from meat and poultry.
- Mirror or scrambled eggs should be heated until the yolk has coagulated, breakfast eggs should be cooked for at least five minutes
- To kill pathogens such as salmonella, cooked food should reach a core temperature of at least 70 ° C!
- Do not keep food warm at low temperatures, otherwise pathogens multiply quickly
- If necessary, keep food warm at a minimum of 65 ° C or at temperatures of no more than 5 ° C
- If cats in the household: daily cleaning of the litter box (preferably by non-pregnant household members); in case of pregnancy: feeding the cat with canned and/or dry food.
* Measures that also serve to prevent gastroenteritis (gastroenteritis).
