Table 2.

Toxoplasmosis and risk factors related to eating preferences and hygienic habits.

Risk factors	Toxoplasma IgG
	Negative		Positive
	n	%	n	%	p
Frequency of meat consumption (n = 338)
Every day	12	54.5	10	45.5	0.099
A few times per week or less	225	71.2	91	28.8
Cooking preferences (n = 333)
Undercooked	38	66.7	19	33.3	0.707
Well-done	191	69.2	85	30.8
Eating raw meat* (n = 341)
Yes	32	68.9	13	28.9	0.767
No	204	68.9	92	31.1
Type of meat
Beef (n = 330)
Yes	181	68.8	82	31.2	0.493
No	49	73.1	18	26.9
Poultry(n = 352)
Yes	233	69.1	104	30.9	0.839
No	10	66.7	5	33.3
Game(n = 301)
Yes	27	84.4	5	15.6	0.080
No	187	69.5	82	30.5
Delicatessen (n = 340)
Yes	162	68.9	73	31.1	0.522
No	76	72.4	29	27.6
Milk and milk products(n = 355)
Yes	193	69.9	83	30.1	0.958
No	55	69.6	24	30.4
Eating raw vegetables
Yes	235	69.5	103	30.5	0.982
No	9	69.2	4	30.6
Washing kitchen utensils after cutting vegetables (n = 345)
Yes	241	70.5	101	29.5	0.886
No	2	66.7	1	33.3
Washing hands before meals (n = 351)
Yes	239	68.9	108	31.1	0.180
No	4	100.0	0	-
Eating outside of the home
Yes	141	66.8	70	33.2	0.245
No	106	72.6	40	27.4
Current cat ownership(n = 353)
Yes	5	62.5	3	37.5	0.695
No	238	69.9	107	31.0

• A Turkish delicacy made of spiced raw meat