BACKGROUND: Brucellosis is a major zoonosis worldwide. Many people for their professions are at higher risk of contracting the disease. OBJECTIVE: To determine the seroprevalence of brucellosis and its risk factors in a group of high risk professions. METHODS: In a cross-sectional study, all personnel or students of veterinary schools, slaughters and butchers working in the city were invited to participate (n = 141). A comparison group (n = 44) randomly selected from patients who were selected at random from people attended our healthcare center for reasons other than the infectious diseases. RESULTS: 4 veterinarians, 15 veterinary assistants, 42 veterinarian students, 52 butchers, 17 slaughters, 8 slaughterhouse workers and 3 chefs made the first group and 14 storekeepers, 5 students of engineering, 11 clerks, 13 freelance workers, and 1 high school student made the comparison group. While the rate of consumption of most of the studied dairy products was almost similar in both groups, comparison group patients consumed more often milk (p<0.001) and cream (p<0.001) than the high risk group. 11 (7.8%; 95% CI: 3.4%-12.2%) cases from high risk group and none of the comparison group were found seropositive for Brucella. CONCLUSION: Profession is the main factor in seropositivity. Consumption of dairy products and raw milk is not associated with a higher risk of seropositivity.
BACKGROUND:Brucellosis is a major zoonosis worldwide. Many people for their professions are at higher risk of contracting the disease. OBJECTIVE: To determine the seroprevalence of brucellosis and its risk factors in a group of high risk professions. METHODS: In a cross-sectional study, all personnel or students of veterinary schools, slaughters and butchers working in the city were invited to participate (n = 141). A comparison group (n = 44) randomly selected from patients who were selected at random from people attended our healthcare center for reasons other than the infectious diseases. RESULTS: 4 veterinarians, 15 veterinary assistants, 42 veterinarian students, 52 butchers, 17 slaughters, 8 slaughterhouse workers and 3 chefs made the first group and 14 storekeepers, 5 students of engineering, 11 clerks, 13 freelance workers, and 1 high school student made the comparison group. While the rate of consumption of most of the studied dairy products was almost similar in both groups, comparison group patients consumed more often milk (p<0.001) and cream (p<0.001) than the high risk group. 11 (7.8%; 95% CI: 3.4%-12.2%) cases from high risk group and none of the comparison group were found seropositive for Brucella. CONCLUSION: Profession is the main factor in seropositivity. Consumption of dairy products and raw milk is not associated with a higher risk of seropositivity.
Authors: Antonio Sánchez; Miranda Prats-van der Ham; Juan Tatay-Dualde; Ana Paterna; Christian de la Fe; Ángel Gómez-Martín; Juan C Corrales; Antonio Contreras Journal: PLoS One Date: 2017-01-04 Impact factor: 3.240