Prevention and Control

The key to prevention and control of sarcocystosis in meat animals is the elimination from the environment of the sporocyst stage in carnivore feces. Any control measure designed to prevent carnivores from becoming infected and to prevent fecal contamination of feed and water will break the cycle. Such measures are also described for control of toxoplasmosis. In addition, every effort should be made to bury, incinerate, or otherwise remove dead livestock from farms, fields, or grazing areas to prevent domesticated and feral carnivores from acquiring infections.

To prevent human intestinal infection, meat should be cooked or frozen before it is eaten. In two studies of beef from retail food stores infectious S. cruzi (infectious for dogs but not humans) was present in various raw roasts, steaks, and hamburger but not in processed meats, such as frozen hamburger patties or minute steaks, beef bologna, frankfurters, or in hamburger cooked to 60°C (140°F) or higher.

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