Who is at higher risk of contracting tularemia?

Individuals who handle raw, infected meats are at a higher risk of contracting tularemia due to the nature of the disease's transmission. Tularemia is caused by the bacterium Francisella tularensis, which can be found in various animal species, particularly in rodents and lagomorphs like rabbits. Handling infected animals, their tissues, or meat without proper precautions can lead to infection, especially if there are cuts or abrasions on the skin that allow the bacteria to enter the body.

Additionally, raw or improperly handled meat can pose a risk when not cooked to safe temperatures. Understanding the routes of transmission is crucial for those involved in food processing, hunting, or butchering activities, highlighting the importance of proper handling and cooking practices to mitigate the risk of tularemia. While other groups listed may have exposure risks associated with the environment or occupational hazards, the direct handling of infected meat represents a specific and significant risk factor for this disease.