Meat Processing Technologies May Help Block Toxoplasma Transmission.

The article presents information on a study conducted by researchers at the U.S. Department of Agriculture's (USDA) Agricultural Research Service, which reports that injection of pork loins with solutions commonly used in meat processing to improve pork quality and palatability can prevent the spread of Toxoplasma gondii (Tg), the parasite responsible for toxoplasmosis infections. USDA estimates that 50% of Tg infections in the U.S. are linked to consumption of raw or undercooked meat products containing Tg tissue cysts.