Published online Jan 27, 2019. doi: 10.4254/wjh.v11.i1.37
Peer-review started: September 27, 2018
First decision: October 16, 2018
Revised: November 14, 2018
Accepted: December 31, 2018
Article in press: January 1, 2019
Published online: January 27, 2019
Processing time: 120 Days and 4.9 Hours
Slaughterhouse workers (SHW) are at increased risk of hepatitis which can occur due to different organisms and should be investigated for viral, bacterial, and parasitic organisms. Slaughter house personnel including butchers are at a higher risk of infections from cuts and blood-letting, with the possible risk of the transmission of blood-borne pathogens to their colleagues. The objective of this review is to evaluate the common etiologies of hepatitis in SHW which will assist in the assessment of these patients presenting with transaminitis. Types of Microorganisms causing hepatitis with their reservoirs, routes of transmission, laboratory diagnosis, clinical features, treatment options and preventive strategies are included in this review. Proper investigation and awareness is of utmost importance as it causes significant financial constraints derived from workers health cost and from livestock production losses when the disease is confirmed. The work up is essential because infected workers might be a source of infections to other colleagues, family and the consumers.
Core tip: Butchers and other personnel of slaughterhouse belong to a high-risk occupation and are at increased risk of transmissible diseases. This group of patients presenting to the healthcare providers with hepatitis require extensive work up to find the causative agent. In this review article, we have searched a list of organisms associated with hepatitis in slaughterhouse workers. We have also proposed an algorithm for the evaluation and management of hepatitis in these workers. It is critical to work up hepatitis in these infective patients because they might be a source of transmissible diseases to their colleagues, family members and consumers.