Zoonoses are diseases transmissible between animals and humans. Zoonoses can be caused by viruses, bacteria, fungi, and parasites. In each stage of pork production, there are different potential zoonoses that workers should be aware of. Although most exposures do not result in disease, it is important to educate yourself on the risks involved in working with swine.
You may be exposed to zoonotic pathogens, or organisms that cause disease, in different ways. The most common route of exposure is contact with an infected animal, its bodily fluids, or waste products. Other zoonotic pathogens can be spread by inhalation, ingestion, or exposure to blood. Needle sticks and other injuries can also result in exposure to zoonotic pathogens. There are many zoonoses that are associated with swine. The zoonoses in this review should not be considered to be an all-inclusive
Ascariasis: this roundworm infection is due to ingestion of parasite eggs, and may be related to contaminated food. Infection is generally asymptomatic. Clinical signs may include abdominal pain and coughing. Proper hygiene and food handling practices greatly reduce the risk of infection.
Brucellosis: a form of this bacterium can be transmitted from swine to humans. Risk of infection is high and the disease is serious. Workers are usually exposed by contact with reproductive fluids or tissues. Initially an influenzalike illness may occur, but serious complications may follow. Symptoms may continue to wax and wane over time. Antibiotic treatment is required.
Campylobacteriosis: this bacterial agent is excreted in the feces or reproductive fluids of infected animals and may be ingested. Campylobacter is an important cause of foodborne illness. It usually causes gastrointestinal illness. Hygienic work and food preparation practices are important in reducing exposure.
Cysticercosis: this parasite can be ingested via undercooked pork.making the disease more serious. It may cause gastrointestinal signs, or less commonly, neurological disease. Proper cooking virtually eliminates risk of infection.
Erysipeloid: this bacterial agent (Erysipelothrix rhusiopathiae) is spread by contact and most commonly infects skin wounds. It causes swelling and lesions on the hands (note: this disease is different from human Erysipelas, caused by a Streptococcus species). Infection is relatively rare. Hygienic work practices are recommended to reduce the risk of infection.
Hepatitis E: this virus is usually spread by ingesting food or water contaminated with infected feces.This virus has rarely caused liver infections in humans worldwide. Infection with the human specific strain of Hepatitis E during pregnancy has been linked to liver disease, maternal death, and fetal death. It is not known if the swine specific strain of Hepatitis E would have the same effect in pregnant women. Hygienic work practices and food preparation techniques reduce the risk of infection.
Leptospirosis: this bacterial agent is usually spread by contact with infected urine or waste. It causes general flu-like signs in people, but can cause miscarriage and fetal death in pregnant women. Hygienic work practices are recommended to reduce the risk of infection.
Listeriosis: this bacterial agent is usually spread by contact with infected waste, contaminated food, or soil. This pathogen may cause influenza like symptoms, or gastrointestinal upset. Exposure to non-swine associated Listeria species is associated with abortion in pregnant women. Hygienic work and food preparation practices are recommended to reduce the risk of infection.
Ringworm: these fungi are spread by contact and can occasionally cause itching, hair loss, and scaly skin in people. People are much more likely to contract ringworm from animals other than pigs. Avoid contact with suspect lesions, and use hygienic work practices to reduce exposure and risk of clinical disease.
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