Crimean-Congo Haemorrhagic Fever
What Meat Industry Professionals Need to Know
If you're in the meat trade—whether you're raising livestock, handling animals, transporting meat, or working in a slaughterhouse—there’s one name you need to be aware of: Crimean-Congo Haemorrhagic Fever (CCHF).
This isn’t just a human health issue. CCHF is a deadly viral disease that has a direct connection to the livestock industry and the animals you work with every day. Here’s what you need to know—no fluff, just straight talk.
What Is CCHF?
CCHF is a severe viral haemorrhagic fever caused by a virus spread by ticks, especially Hyalomma ticks, and through contact with infected animal blood or tissues—especially around slaughter time. The disease can be deadly, with mortality rates up to 40% in humans.
There’s no vaccine for people or animals, and no guaranteed treatment.
Livestock: Silent Carriers
Cattle, sheep, goats, camels, horses, pigs, and even ostriches can carry the virus without showing any signs of illness.
These animals get infected when bitten by infected ticks and may be viraemic for up to 15 days—meaning they can spread the virus to ticks and people.
The virus survives in animal blood and tissues—which makes slaughterhouses a key risk zone.
Important: Animals don’t show symptoms, so there’s no visual way to tell if they’re infected.
How Humans Get Infected
Tick bites (especially in rural or pasture areas)
Handling blood, meat, or tissues of infected animals—often during slaughter or butchering
Contact with infected people’s blood or fluids—including in hospitals or at home
People at risk include:
Livestock farmers
Veterinarians
Slaughterhouse and meat plant workers
Transporters of live animals or fresh meat
Diagnosis & Risk
Testing animals or humans for CCHF requires special labs—it’s a biohazard level 4 virus. In many areas, especially in the Middle East, Asia, the Balkans, and Africa, the virus is circulating quietly in animals and ticks.
You may not even know you’re in an outbreak zone until a person falls seriously ill.
What Happens in Humans?
Sudden fever, headache, muscle pain
Followed by bleeding, organ failure, and possible death
No cure—only supportive care like IV fluids, oxygen, and blood pressure support
Some antiviral drugs are used, but their effectiveness is still unclear.
How to Protect Yourself and Your Business
1. Tick Control in Livestock
Treat animals with acaricides (tick-killing chemicals) at least 2 weeks before slaughter
Keep livestock in tick-free quarantine before sending them to abattoirs
Regularly inspect and treat barns, holding pens, and pasture areas for ticks
2. Safe Slaughter Practices
Wear protective gear: gloves, goggles, waterproof aprons
Avoid direct contact with animal blood and tissues—especially if there’s no cooling time before processing
Disinfect knives and tools thoroughly after each use
3. Personal Safety
Use tick repellents (like DEET or permethrin) if working in or near pastures
Check for ticks after outdoor work—especially on the back of the knees, armpits, and groin
If bitten, remove ticks properly and report symptoms early
4. Meat Handling Tips
Cook meat thoroughly
Don’t consume raw meat or unpasteurized milk
Keep meat refrigerated between 4–8°C if not cooking immediately
Why This Matters for the Meat Trade
An outbreak linked to a slaughterhouse could lead to:
Worker illness and death
Facility shutdowns
Trade restrictions
Loss of consumer trust in your products
Proactive prevention keeps your business safe—and your workers and customers protected.
Final Thoughts
CCHF may not be as well-known as foot-and-mouth or brucellosis, but its impact can be devastating. In regions where the Hyalomma tick is present—and that includes parts of Africa, the Middle East, Asia, and even Europe—the risk is real.
If you work with meat, animals, or are involved in trade, CCHF is your business too.
Stay alert. Stay safe. And stay ahead.
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