Causes, Transmission, And Risk Factors Of Rift Valley Fever

Handling Animal Tissue During Butchering

After infection by Rift Valley fever virus, the virus spreads and becomes widely disseminated in the animal's tissues. This poses a hazard to those preparing livestock for food. Handling animal tissue during butchering can transmit the virus through small cuts on the person's hands or arms. Sometimes a small scratch is sufficient for entry to the worker's bloodstream. Individuals in rural villages need to be educated on best hygiene practices to limit transmission of the virus. Warm temperatures, unsanitary conditions, and lack of protective equipment increase the exposure risk. The Rift Valley fever virus replicates rapidly in raw meat at warm temperatures. Although there are sophisticated tests to detect its presence, any sudden group of deaths among livestock should trigger further investigation and possible quarantining of farm animals. The consumption of local livestock should cease until definitive testing is complete.

Learn more about risk factors for Rift Valley fever now.