Recent findings from the International Livestock Research Institute (ILRI) and the University of Nairobi’s Department of Public Health have brought attention to the safety of pork meat consumed in Nairobi. These reports highlight a concerning prevalence of Toxoplasma gondii infection, a common parasite, in pork products.
Toxoplasma gondii is a microscopic parasite that can lead to toxoplasmosis upon ingestion. While commonly associated with cats, where it completes its life cycle, the parasite is also present in various meat products, including pork, lamb, venison, and shellfish. Humans can become infected by consuming undercooked or raw meat containing the parasite.
In healthy individuals, toxoplasmosis may result in mild symptoms or go unnoticed, as the immune system typically prevents severe complications. However, pregnant women and people with weakened immune systems, such as those with HIV/AIDS or undergoing chemotherapy, face significant risks. In such cases, the infection can cause severe health issues, including brain and organ damage.
To minimize the risk of Toxoplasma gondii infection, it is essential to follow safe meat preparation practices. Cooking pork thoroughly to an internal temperature of 71°C (160°F) is crucial, and using a meat thermometer can help ensure proper cooking. Additionally, preventing cross-contamination by using separate cutting boards and utensils for raw meat, and thoroughly washing hands and surfaces after handling raw pork, is important.
Freezing pork at sub-zero temperatures before cooking can also help kill parasites, although thorough cooking remains the most effective method of eliminating Toxoplasma gondii. While most individuals infected with the parasite may experience mild flu-like symptoms or none at all, some may develop signs such as body aches, swollen lymph nodes, headache, fever, and fatigue.
For pregnant women or individuals with weakened immune systems who suspect exposure to Toxoplasma gondii, seeking prompt medical attention is advised. In addition to safe meat handling and cooking practices, practicing good hygiene, managing cat litter safely, and avoiding untreated water are crucial preventive measures against toxoplasmosis.
The detection of Toxoplasma gondii in pork sold in Nairobi underscores the importance of adopting safer meat handling and cooking practices. Ultimately, the risk of infection from meat consumption is determined not solely by the type of meat but also by how it is prepared and consumed.
