Who is at risk of developing brucellosis?

Who is at risk of developing brucellosis?

Those at risk of developing brucellosis include:

• People who consume unpasteurized dairy products
• Laboratory technicians working with the bacteria
• Workers in meat-packing plants
• Workers in slaughterhouses
• Veterinarians
• Employees working with animals or in close contact with animal excretions
• Hunters with wounds who touch an infected animal, who eat undercooked meat, or who breathe in bacteria while preserving the meat

Commonly hunted animals which may be infected include wild hogs, moose, bison, and elk.