here is some info, as long as the cat is wormed and you make sure hands are washed and poop is not handled as in direct contact the chances are low.

What is toxoplasmosis?

A single-celled parasite called Toxoplasma gondii causes a disease known as toxoplasmosis. While the parasite is found throughout the world, more than 60 million people in the United States may be infected with the Toxoplasma parasite. Of those who are infected, very few have symptoms because a healthy person's immune system usually keeps the parasite from causing illness. However, pregnant women and individuals who have compromised immune systems should be cautious; for them, a Toxoplasma infection could cause serious health problems.


A Toxoplasma infection occurs by:

  • Accidentally swallowing cat feces from a Toxoplasma-infected cat that is shedding the organism in its feces. This might happen if you were to accidentally touch your hands to your mouth after gardening, cleaning a cat's litter box, or touching anything that has come into contact with cat feces. Eating contaminated raw or partly cooked meat, especially pork, lamb, or venison; by touching your hands to your mouth after handling undercooked meat.
  • Contaminating food with knives, utensils, cutting boards and other foods that have had contact with raw meat.
  • Drinking water contaminated with Toxoplasma.
  • Receiving an infected organ transplant or blood transfusion, though this is rare.
There are several general sanitation and food safety steps you can take to reduce your chances of becoming infected with Toxoplasma.

  • Wear gloves when you garden or do anything outdoors that involves handling soil. Cats, which may pass the parasite in their feces, often use gardens and sandboxes as litter boxes. Wash your hands well with soap and water after outdoor activities, especially before you eat or prepare any food.
  • When preparing raw meat, wash any cutting boards, sinks, knives, and other utensils that might have touched the raw meat thoroughly with soap and hot water to avoid cross-contaminating other foods. Wash your hands well with soap and water after handling raw meat.
  • Cook all meat thoroughly; that is, to an internal temperature of 160° F and until it is no longer pink in the center or until the juices become colorless. Do not taste meat before it is fully cooked.