What food source is associated with potential Toxoplasma infection?

Undercooked pork is associated with potential Toxoplasma infection due to the lifecycle of the Toxoplasma gondii parasite, which can be found in the muscle tissue of infected animals, particularly pigs. When pork is not cooked to the appropriate temperatures, the parasite can survive and be transmitted to humans who consume the undercooked meat.

While other food sources may carry different risks of infection or contamination, undercooked pork is specifically recognized for its potential to harbor Toxoplasma. Other options, such as raw vegetables, pasteurized milk, and boiled rice, do not typically serve as significant vehicles for Toxoplasma transmission. Raw vegetables may carry a risk for other pathogens if not washed properly, but they are not linked with Toxoplasma. Pasteurization of milk effectively eliminates the Toxoplasma parasite, while boiled rice generally does not support the survival of this parasite. Thus, undercooked pork is the primary food source of concern in this context.