Report of a Family with Crimean-Congo Hemorrhagic Fever Following Contact with Frozen Meat: A Case Seires Study

Abstract

Introduction: Crimean-Congo hemorrhagic fever (CCHF) is caused by a tick-borne virus in the family of Bunyaviridae. A hard tick, in the genus of Hyalomma, is a reservoir and also a vector for CCHF virus. Infection in humans usually occurs by infected tick bite or through contact with infected animal tissues and blood. CCHF can also transmit from one infected person to another through contact with infectious blood or body fluids. Human-to human transmission is also reported as a nosocomial infection. Case Presentation: Here, we presented 5 patients from a family with Crimean-Congo hemorrhagic fever, who got the illness at the same time when they cut the frozen meat together. Fortunately, all patients referred to hospital soon and received treatment during 24 to 72 hours after the first sign or symptom was presented. Conclusions: Frozen meat can transmit CCHFV to humans, which can be due to high viral load or a virus with high virulence in the infected animal tissues.

Molecular Prevalence and Phylogeny of Tick-Borne Viruses in Meat and Dairy Products in the Republic of Korea

“…Therefore, preemptive research on TBV emergence is crucial. Despite existing cases of food poisoning from tick-borne encephalitis virus (TBEV) and Crimean-Congo haemorrhagic fever virus (CCHFV), food studies on TBVs are scarce [3,4].…”

“…CCHFV is transmitted through tick bites, tick crushing, or contact with tissue or blood from infected livestock or human patients [18]. In addition, some food poisoning cases are prompted by eating frozen meat contaminated with CCHFV [4]. Clinical symptoms are characterized by bleeding, fever, muscle pain, headache, myalgia, and dizziness but vary between regions [19,20].…”