What hygiene practice is recommended to reduce the risk of toxoplasmosis?

Washing all vegetables before eating is a recommended hygiene practice to reduce the risk of toxoplasmosis because this parasite can reside on the surfaces of uncooked or unwashed produce. Toxoplasmosis is caused by the Toxoplasma gondii parasite, which can be found in soil, contaminated water, and fecal matter. By thoroughly washing vegetables, any traces of the parasite are more likely to be removed, thereby lowering the risk of transmission through ingestion.

While rinsing fruits with water is a good practice, it may not be sufficient to eliminate all pathogens, including Toxoplasma, especially if any contaminants are stuck on the surface. Peeling fruits and vegetables can also help reduce exposure, but it may not be practical for all types of produce and does not guarantee the removal of all contaminants. Cooking foods at high temperatures is effective in killing the Toxoplasma parasite, but it is only relevant after the produce has been harvested and prepared. Therefore, washing all vegetables prior to consumption is a crucial first step in preventing the risk of toxoplasmosis.