Researchers of the Animal Sciences Group of Wageningen UR are calling for a safer meat chain by freezing the meat of animals infected with Toxoplasma. This kills the parasite. As a result, the higher risk of infection in livestock systems having outdoor access can be counteracted.
‘Monitoring meat for antibodies to Toxoplasma cost several cents per kilo’, estimates Prof. Aize Kijlstra of the Livestock business unit. ‘This is the same routine that is now being used for salmonella'. Meat that is infected with Toxoplasma can be frozen, which makes it safe for consumption. Meat that has not been infected can be sold fresh.
Kijlstra published an overview article on toxoplasmosis in Trends in Parasitology. Infection with this parasite has been linked to psychotic disorders and eye infection, and can cause serious abnormalities in unborn children. The European Food Safety Authority therefore wants to have slaughter animals screened for the parasite. 'The medication against toxoplasmosis is ineffective, and that makes prevention important', observes Kijlstra.
Infection is caused by faeces of cats, of which there are 3.4 million in the Netherlands. The eggs of the parasite can survive outdoors for two years. Approximately one-fourth of the sheep in the Netherlands are infected with the parasite. In conventional livestock production, virtually no pigs are infected, but in organic and free-range operations significant numbers are infected. Only cattle appear to be immune. 'For a number of years, there has been a decline in the number of cases of toxoplasmosis in the Netherlands. The number of infections has currently stabilised at 200,000 per year. Livestock scientists are concerned that the number of infections will again increase due to new livestock production systems which allow more outdoor access', explains Kijlstra.
High-risk groups such as pregnant women are often well informed about the risks and know that they have to be cautious about eating meat that is not thoroughly cooked. 'However, as a group Moslems often know little about the risks, even though they eat lamb more frequently. For that matter, most people do not know that cross-contamination can take place from meat to other food via hands or a knife. Therefore, you can't leave prevention entirely up to consumers', believes Kijlstra. 'The message is that the meat sector should take on this responsibility.' / Marcel van den Hark
The above article was written by the editorial staff of Resource, the weekly newspaper for Wageningen University and Research Centre. For more information, contact the press and science information officer of Wageningen UR, e-mail: pers.communicatie@wur or the editorial staff of Resource, e-mail: resource@wur.nl. See the archived articles at http://www.resource-online.nl