Toxoplasma gondii infection in workers occupationally exposed to raw meat.

BACKGROUND: Raw meat may contain viable Toxoplasma gondii tissue cysts and therefore handling of raw meat may represent a risk for T. gondii infection. AIMS: To determine the association of T. gondii infection with occupational exposure to raw meat.
METHODS: Case-control seroprevalence study design with enzyme-linked immunoassays for the presence and levels of anti-Toxoplasma IgG antibodies and for the presence of anti-Toxoplasma IgM antibodies. Those occupationally exposed to raw meat consisted of butchers working in two abattoirs and 35 butcher's shops in Durango, Mexico. The control group consisted of individuals from the general population from the same region. Socio-demographic, work, clinical and behavioural characteristics from each butcher were obtained.
RESULTS: One hundred and twenty-four workers occupationally exposed to raw meat and 248 control subjects were examined. Eight (7%) of the butchers and 22 (9%) of the controls were positive for anti-T. gondii IgG antibodies [not statistically significant (NS)]. Anti-T. gondii IgG levels were >150 IU/ml in 7 (6%) butchers and 14 (6%) controls (NS). Anti-T. gondii IgM antibodies were found in five (4%) of the butchers and four (2%) of the controls (NS). None of the factors examined appeared to predict seropositivity although both butchers who reported consuming dried beef were seropositive compared to 6/122 controls (95% CI 0.60-1.29).
CONCLUSIONS: Occupational exposure to raw meat was not associated with seropositivity for T. gondii infection. Consumption of dried beef may warrant further investigation.