Toxoplasma gondii DNA was detected at rates of 2%, 6%, 4.17%, 20%, and 19% in 50 bovine brains, 50 bovine muscles, 120 ovine brains, 20 ovine muscles, and in 100 fermented sausage samples, respectively. Sequenced positive samples showed 100% identity with T. gondii RH strain. Seropositivity rates were detected as 24% in cattle and 25% in sheep slaughtered in local slaughterhouses. The detection of the parasite in uncooked meat and commercial meat products, and the high ratio of seropositive slaughtered animals, emphasise that the risk still exists for food-transmitted toxoplasmosis. This is the first report horn Turkey describing the detection of Toxoplasma gondii in food using the molecular method.