MICROBIOLOGY: Question 2

Meat cutters/ Butchers are at greatest risk of exposure of what type of bacteria?

Possible answers:  Erysipelothrix spp and Brucella Spp

Sources: http://cttm-kenya.com/docs/brucellosis.pdf     

               https://cmr.asm.org/content/cmr/2/4/354.full.pdf