Q fever is an infectious disease that spreads from animals to people due to bacteria called Coxiella burnetii. The primary sources are cattle, sheep, and goats, although other animals like kangaroos, bandicoots, camels, dogs, and cats can also cause infection. Infected animals, though not visibly ill, can contaminate their surroundings by shedding bacteria in urine, feces, milk, and during birthing.
Transmission occurs when people inhale contaminated aerosols and dust arising from animals, their products and waste, animal environments, or other contaminated items. Less commonly, infection occurs from consuming raw milk, tick bites, or person-to-person contact.
Health effects vary, with some experiencing mild illness resembling a cold or flu, while others may develop severe flu-like symptoms requiring hospitalization, pneumonia, or hepatitis. Infection during pregnancy may lead to complications such as miscarriage or premature birth. About 20% may suffer from post-Q fever fatigue syndrome, causing prolonged ill health and fatigue lasting over a year. Less than five percent develop chronic Q fever, a serious condition that can affect the heart and other organs, especially in individuals with certain risk factors.
Treatment involves seeking medical attention for a flu-like illness, especially for those working with animals, animal products, and waste. Doctors can conduct tests for Q fever and administer antibiotics if the person is infected.
Who is most at risk?
People who work with animals and animal products and waste are at risk of being infected with Q fever, especially new workers and visitors to animal-related industries.
Meat workers who work exclusively with pigs and town butchers working with dressed carcasses are not considered to be at an increased risk for Q fever.
Typical at-risk workers include:
- abattoir workers, contractors and visitors to abattoirs
- cattle, sheep and goat farmers and graziers
- dairy industry workers and those who work with raw milk
- shearers and wool classers
- tannery workers
- kangaroo shooters
- wild game and camel meat processing workers
- transporters of livestock, animal products and waste
- feedlot workers
- staff and students of agricultural education programs
- rendering plant workers
- pet food manufacturing workers
- wildlife and zoo workers and animal exhibitors
- laboratory workers handling veterinary specimens or working with Q fever bacteria
- workers in animal research facilities
- workers processing animal foetal products for the cosmetics industry
- veterinarians and veterinary nurses
- professional dog and cat breeders
- animal refuge workers
- taxidermists
- laundry workers who handle clothing from at risk workplaces
- gardeners mowing in at-risk environments
- other people exposed to cattle, sheep, goats, camels, native wildlife, and animal products and waste.
The risk of infection is significant, as:
- Q fever is very infectious and people can become infected from inhaling just a few bacteria
- large numbers of bacteria are shed by infected animals
- the bacteria can survive in the environment for long periods, tolerate harsh conditions and spread in the air.
Preventing and controlling Q fever involves prioritizing vaccination for non-immune workers after pre-vaccination screening. Meat processing industry workers can store their vaccination details on the Q fever Register. New workers should undergo screening and vaccination before starting, or as soon as possible after starting, with temporary measures if entering higher-risk areas. Supporting control measures include eliminating risks for non-immune persons, substituting safer work methods, isolating hazards, and implementing engineering controls like ventilation systems. Administrative controls include safe work procedures, training, and requiring proof of immunity for contractors. Personal protective equipment (PPE) and respiratory protective equipment (RPE) may be used, with work-caused Q fever being a notifiable incident.