2. Reduce Risk From Meat
With the information that meat is a potential transmission risk in mind, successful prevention of infection requires certain cooking rules to be observed and followed.
Whole cuts of meat, not including poultry, should be cooked to a temperature of at least 145° F (63° C), and again, this should be tested with a food thermometer. Placing the thermometer in the thickest part of the meat is the only way to be as accurate as possible. Where poultry is concerned, an even higher temperature than that for whole and ground meats is necessary to ensure pathogens are killed off. The process of checking the temperature of a cooked chicken should involve readings being taken from the innermost point of both thighs, the inside edges of both wings and from within the thickest part of the breast.
Following these temperature guidelines when cooking meat is a very effective way of reducing the risk of infection from toxoplasmosis causing parasites.