*7.1.3 Marine mammal brucellosis*

Roughly 120 species of marine animals either exclusively inhabit maritime environments or are heavily reliant on marine resources for survival. These animals include pinnipeds (true seals, eared seals, and walruses) [49]; cetaceans (which contain two suborders: Mysticeti (baleen whales) [50] and Odontoceti (toothed whales, which includes dolphins and porpoises) [51]; polar bear (Ursusmaritimus) [52]; sirenians (manatees and dugong) [53]; and several species of otters [10].

Veterinary meat inspectors, researchers, occasional consumers of marine mammal meat, those working with stranded marine mammals, those working with products derived from marine mammals, whale and seal hunters, those working with raw marine products, and people in traditional communities where products from whales and seals are still an important part of the diet are all at risk of zoonotic transmission of marine mammal brucellosis.

In light of the wide variety of human brucellosis symptoms and the relatively recent realization that marine mammals play a role in the transmission of the disease from marine mammals to humans, it is important to pay attention to this type of food and conduct additional research on the virulence of recent *Brucella* species in humans.

#### **7.2 Personal hygiene**

Veterinarians, laboratory employees, meat inspectors, abattoir workers, farm laborers, farmers, inseminators, stockmen, and anyone involved in the processing of animal products are at a high risk of occupational exposure to *Brucella* infection. Procedures involving aborting animals, aborted materials, or those in the process of parturition, as well as clinical examination, inspection, shearing, dipping, insemination, treatment, vaccination, and the disinfection and cleaning of contaminated premises pose a particularly high risk of spreading brucellosis. Therefore, the following procedures should be followed by those who are at a high risk of contracting *Brucella* due to their place of employment [54].


#### **7.3 Occupational hygiene**

Occupational hygiene is the study of how to prevent, detect, evaluate, and remediate risks to workers' health and safety on the job, while also considering the potential effects on bystanders and the larger community. This field of study improves working conditions and practices by raising awareness of potential dangers among employers and workers. Occupational exposure to human brucellosis can occur in the following groups [55]:

Teams whose duties need them to come into contact with diseased animals or animal byproducts. Farmers, stockmen, shepherds, dairymen, goatherds, abattoir workers, butchers, and those who do artificial insemination are among these professionals.

Groups whose work involves the processing of hides, viscera, wool, and skins, as well as individuals involved in the servicing of buildings or machinery used for these purposes.

Another crucial category comprises laboratory workers who may come into contact with infected materials and *Brucella* cultures during diagnostic procedures or vaccine manufacture; the creation and administration of live vaccines also offer some danger.
