National Technical Reports Library

The National Technical Information Service acquires, indexes, abstracts, and archives the largest collection of U.S. government-sponsored technical reports in existence. The NTRL offers online, free and open access to these authenticated government technical reports. Technical reports and documents in its repository may be available online for free either from the issuing federal agency, the U.S. Government Publishing Office’s Federal Digital System website, or through search engines.

Details

Brucellosis in the Meat Industry.

PB92222819

Publication Date	1971
Personal Author	Caplan, P. E.
Page Count	11
Abstract	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.
Keywords	Meat industry Brucellosis Occupational exposure Abattoirs Protective equipment Gram-negative bacteria Disease vectors Prevalence Swine
Source Agency	National Institute for Occupational Safety and Health
NTIS Subject Category	57U - Public Health & Industrial Medicine 57E - Clinical Medicine 98H - Food Technology 98E - Animal Husbandry & Veterinary Medicine
Corporate Authors	National Inst. for Occupational Safety and Health, Cincinnati, OH. Div. of Technical Services.
Supplemental Notes	Presented at the Annual Western Industrial Health Conference (15th), San Francisco, CA., October 2, 1971.
Document Type	Technical Report
NTIS Issue Number	199223

Brucellosis in the Meat Industry.

Brucellosis in the Meat Industry.
PB92222819

Publication Date	1971
Personal Author	Caplan, P. E.
Page Count	11
Abstract	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.
Keywords	Meat industry Brucellosis Occupational exposure Abattoirs Protective equipment Gram-negative bacteria Disease vectors Prevalence Swine
Source Agency	National Institute for Occupational Safety and Health
NTIS Subject Category	57U - Public Health & Industrial Medicine 57E - Clinical Medicine 98H - Food Technology 98E - Animal Husbandry & Veterinary Medicine
Corporate Authors	National Inst. for Occupational Safety and Health, Cincinnati, OH. Div. of Technical Services.
Supplemental Notes	Presented at the Annual Western Industrial Health Conference (15th), San Francisco, CA., October 2, 1971.
Document Type	Technical Report
NTIS Issue Number	199223