Studies in the U.S. show that Toxoplasmosis is the one of the leading causes of food-borne-illness related deaths, following some of the biggest pathogen outbreaks such as salmonella and norovirus. The US Department of Agriculture reports about half of all Toxoplasmosis cases are caused by ingestion of contaminated particles, which most commonly are soil and raw or under-cooked meat products, primarily lamb, pork, and cured meats such as salami and prosciutto (4). Continue reading “Risk Factors & Preventative Measures”