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Brucellosis in the Meat Industry.
NIOSH 1971 Oct:8 pages
Epidemiological and environmental studies were conducted in California in an effort to determine the prevalence of brucellosis, to pinpoint the major sources of infection, and to recommend effective control or elimination methods in the industry. The prevalence of brucellosis in hogs being slaughtered was determined by blood tests on a sample of animals being slaughtered. Studies of workers at various slaughterhouses confirmed the presence of brucellosis in California and confirmed that the chief mode of transmission was contact with infected animal tissue. Air analysis at several locations did not reveal the presence of brucella organisms. However, the high degree of airborne gram negative bacteria suggests that the airborne transmission of the disease under study cannot be ruled out. The author recommends that slaughterhouses handle animals only from certified herds or areas. Until such certified hogs are available, all animals slaughtered are to be assumed to be infected. Personal protective equipment must always be worn, including impervious, disposable gloves and gauntlets, and eye shields or goggles. Disposable dust mist respirators or masks should be used. No worker with newly created cuts or abrasions should handle fresh meat until the cut has healed. The use of locker rooms as lunch rooms must be prohibited. Adequate washing of the facilities and lunch rooms is essential.
NIOSH-Author; Animal-products; Animal-products-workers; Livestock; Disease-vectors; Disease-transmission; Infectious-diseases; Infection-control; Control-technology;
NTIS Accession No.
Division of Technical Services, NIOSH, Cincinnati, Ohio, 8 pages
Page last reviewed: September 22, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division