Muka · Pregnancy guide

Toxoplasmosis During Pregnancy

Updated June 2026 · based on NHS and official food-safety guidance

AvoidToxoplasmosis is an infection from a parasite in raw meat, cured meats, unwashed produce and cat litter. The key food rule: cook all meat thoroughly and wash fruit and vegetables well.

Toxoplasmosis is caused by the Toxoplasma gondii parasite, found in undercooked or cured meat, soil, cat poo and unwashed fruit and vegetables. Catching it for the first time in pregnancy is rare, but if it spreads to your baby it can, in uncommon cases, cause miscarriage or damage to the eyes and brain. You can lower the risk almost entirely by cooking meat until steaming hot with no pink, avoiding cured meats unless thoroughly reheated, washing produce, and skipping unpasteurised goats' milk.

Toxoplasmosis sounds frightening, but here is the reassuring part: it is uncommon in pregnancy, and the steps to avoid it are simple and mostly about how you handle food. The infection comes from a parasite, Toxoplasma gondii, that lives in undercooked meat, in cat poo and the soil it contaminates, and on unwashed fruit and vegetables. The UK's NHS and US agencies (CDC and FDA) give very similar advice, which boils down to a few habits: cook meat all the way through, wash produce, be careful with cured meats and unpasteurised dairy, and wear gloves around cat litter and soil. Below you'll find which foods and situations carry the risk, plus answers to the questions people ask most, so you can eat and cook with confidence. For a specific product, the Muka app gives you a verdict in 3 seconds by barcode scan or photo.

Which foods carry a toxoplasmosis risk in pregnancy?

Food or situation	Verdict	Why
Raw or undercooked meat (pink or bloody), especially lamb, pork, venison	Avoid	Undercooked meat is the main food source of Toxoplasma. The NHS says cook meat thoroughly until steaming hot with no pink or blood. US guidance lists 145°F/63°C with a 3-minute rest for whole cuts.
Ground/minced meat and poultry not fully cooked	Avoid	Mince and poultry need higher temperatures to be safe. CDC and FDA advise cooking ground meat to 160°F (71°C) and poultry to 165°F (74°C) to reliably kill the parasite.
Cured or fermented meats: salami, chorizo, parma ham, prosciutto	In moderation	The NHS says do not eat cured meats like salami or parma ham, as they are not cooked and can carry live Toxoplasma. Cooking them until piping hot, for example on a hot pizza, makes them safe.
Unwashed fruit, vegetables and salad	In moderation	Produce can be contaminated with parasite from soil or cat poo. Wash and/or peel all fruit, vegetables and salad thoroughly under running water, and they are fine to eat.
Unpasteurised goats' milk and products made from it	Avoid	The NHS specifically names unpasteurised goats' milk as a toxoplasmosis risk. Choose pasteurised milk and dairy, which does not carry the parasite.
Thoroughly cooked meat, steaming hot throughout	Safe	Cooking to the recommended internal temperature kills Toxoplasma, so well-cooked meat is safe. A food thermometer is the surest way to check whole cuts, mince and poultry.
Handling raw meat, soil, or cat litter without washing hands	Avoid	The parasite spreads by hand-to-mouth, not just by eating. Wash hands, boards and knives after raw meat; wear gloves for litter and gardening, and wash hands afterwards.

General information, not medical advice. This guide is based on official guidance from the NHS. It does not replace advice from your doctor or midwife.

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Frequently asked questions

What is toxoplasmosis and why does it matter in pregnancy?

Toxoplasmosis is an infection from the Toxoplasma gondii parasite, found in undercooked meat, cat poo, soil and unwashed produce. Most people get no symptoms. Catching it for the first time in pregnancy is rare, but it can occasionally pass to your baby and cause serious eye or brain problems.

How do I avoid toxoplasmosis while pregnant?

Cook all meat until steaming hot with no pink, and wash fruit, vegetables and salad thoroughly. Avoid cured meats unless thoroughly cooked, and skip unpasteurised goats' milk. Wash hands, boards and knives after raw meat, and wear gloves when handling cat litter or soil, washing your hands after.

Can I eat salami, chorizo or parma ham during pregnancy?

The NHS advises not eating cured meats like salami or parma ham as they are, because they are not cooked and can carry live Toxoplasma. They become safe once cooked until piping hot, for example baked on a pizza or fried into a hot dish. Cooking kills the parasite, so heat them well first.

Do I need a toxoplasmosis test in pregnancy?

Toxoplasmosis is not part of routine NHS antenatal screening, because the infection is uncommon and the test is not always clear-cut. If you are worried, or think you may have been exposed, you can ask your midwife or GP for a blood test to check and reassure you.

I ate undercooked meat or salami before I knew, should I worry?

Try not to panic. Catching toxoplasmosis from one meal is uncommon, and even if you do, it often does not reach the baby. Watch for flu-like symptoms such as fever, aches and swollen glands over the next few weeks, and contact your midwife or doctor if you are concerned.

Sources

NHS — Foods to avoid in pregnancy: nhs.uk

See also: how Muka works, the pregnancy food scanner that answers “can I eat this while pregnant?”.