Rabies: What Meat Professionals Need to Know
Rabies might sound like something from a scary movie, but for anyone working around animals—especially in the meat industry—it’s a real risk worth understanding.
This deadly virus is almost always fatal once symptoms begin, but here’s the good news: rabies is preventable. Knowing how it spreads, how to spot the risks, and what to do after potential exposure can save lives—yours, your team’s, and your customers'.
Let’s break it down.
What Is Rabies?
Rabies is a viral disease that attacks the central nervous system (the brain and nerves). It spreads mainly through bites or scratches from infected animals, especially those carrying the virus in their saliva.
Once symptoms show—such as confusion, difficulty swallowing, aggression, or paralysis—rabies is almost always fatal. That’s why early action is critical.
How Do People Get Rabies?
People usually get rabies from:
Animal bites (especially from infected dogs, bats, raccoons, or foxes)
Scratches or saliva getting into broken skin or eyes
Handling infected animals without protection
While human rabies is rare in the U.S. and Europe, the risk still exists—especially for those working around wildlife, unvaccinated animals, or in regions with high rabies rates (like parts of Africa, Asia, and Latin America).
Why Should Meat Professionals Be Concerned?
If you work in slaughterhouses, processing plants, or on farms, you may come into contact with:
Stray or feral animals that sneak onto properties
Wild animals like bats or foxes in storage buildings or barns
Domestic animals (livestock, dogs, or cats) that haven’t been vaccinated
Key Signs of Rabies in Animals
Animals with rabies often show strange or aggressive behavior. Look for:
Sudden aggression or biting
Excessive drooling or foaming at the mouth
Paralysis or stumbling
Fearlessness of humans (in wild animals)
Unusual vocalizations
If you see these signs—don’t approach the animal. Contact animal control or local authorities immediately.
How to Protect Yourself and Your Team
Here’s how to reduce your risk:
Make sure pets and working animals are vaccinated
Report and avoid stray or wild animals on your premises
Use protective gloves when handling animal carcasses or live animals
Clean and cover all wounds—even small ones—when working
Educate your team on what to look for and how to respond
For professionals who work with animals regularly, such as veterinarians, slaughterhouse staff, and animal control officers, a pre-exposure rabies vaccination may also be recommended.
Rabies Around the World
Globally, rabies causes nearly 59,000 deaths every year, mostly in areas where access to vaccines and medical care is limited. In many of these cases, unvaccinated dogs are the main source of infection.
That’s why international efforts focus on dog vaccination as the most effective way to control and eventually eliminate rabies.
The Bottom Line
Rabies is deadly, but it’s also preventable. For meat professionals—who often work with or around animals—it’s important to stay alert, take simple precautions, and know what to do in case of a bite or scratch.
By following safety practices and making sure the animals around you are vaccinated, you’re not just protecting yourself—you’re helping stop rabies at its source.
Stay safe. Stay alert. Protect your team. Rabies prevention starts with awareness.
Sources: