|
Occupational exposures:
at least one of the following occupations
|
| Butcher |
| Pig breeder |
| Slaughterer |
| Meat transporter |
| Meat processing |
| Veterinarian |
| Cook |
|
Contact with pigs/pork:
at least one of the following contacts
|
| Bathe pigs |
| Feed pigs |
| Clean up the piggery |
| Slaughter pigs |
| Prepare or handle blood, organs from pigs |
| Visit a pig farm in the last 2 weeks |
|
“High risk” dishes:
|
| Pig/duck fresh blood |
| Pig tonsils/tongue |
| Pig stomach/intestines |
| Pigs uterus |
| Under-cooked pig blood |
|
Skin injuries:
|
| Patients were checked by nurses and doctors for skin injuries on forearms, hands and feet. Injuries were defined as lesions with signs of disruption of skin integrity. |
|
Underlying diseases:
|
| alcoholism, diabetes mellitus and splenectomy. |
|
Alcoholism:
|
| A person drinking beer >1500 ml/day or wine >250 ml/day in at least 5 days/week (Wine = SPIRIT 30–40°) |
|
Household exposure to pigs:
|
| breeding any number of pigs at home. |
|
Confirmed carriage:
|
| A person with 2 PCR positive swab samples on two separate occasions, at least 10–14 days in between |
|
Possible carriage:
|
| A person with 1 PCR positive swab sample |
