PIN found in Slaughterhouse Workers
Slaughterhouse workers contract strange illness after coming in contact with swine brains. The CDC just released a publication alerting healthcare workers that a progressive, inflammatory neuropathy among swine slaughterhouse workers has emerged onto the healthcare scene. The illness was first identified at a Minnesota slaughterhouse where 12 workers had been identified as having the disease (8 cases), probably having the disease (2 cases) and possibly having the disease (2 cases).
CDC is calling this newly found illness progressive inflammatory neuropathy (PIN). Symptoms can range from acute paralysis to progressive symmetric weakness to full-blown paralysis affecting the lower extremities. Tests on the 12 workers have shown evidence of a demyelinating condition complicated by high protein levels in the cerebral fluid of the brain. Five patients had evidence of inflammation on spinal resonance imaging.
A survey of 25 federally inspected swine slaughterhouses indicated that only three plants (Minnesota, Nebraska and Indiana) reported the use of compressed air to remove pig brains, a practice associated with the onset of PIN. Several workers at the Nebraska plant have been reported to display the symptoms of PIN. CDC announces an ongoing investigation and out-break control plan.
The investigation at the Minnesota plant revealed that PIN appears associated with having worked with compressed-air devices to remove the pig’s brain and splatter material could have contaminated the victims of disease. Whether compressed-air devices are being used at other processing plants in the US or internationally is not known. Furthermore, CDC urges that clinicians should provide CDC with information regarding swine slaughterhouse workers who might be displaying the signs of PIN, including patients with peripheral neuropathy, myelopathy or features of both. Clinicians may contact CDC at 770-488-7100 and report to their state health department if further potential cases are identified or suspected.
About the Author
Kathy Shattler received her Master of Science degree from Michigan State University in E. Lansing Michigan in Human Nutrition. Her twenty-two years of practice includes holding positions as a Lecturer, Chief Clinical Dietitian and Program Manager. Kathy is the Founder of Nutri-Care Consulting and is currently the Nutrition Director of www.CEU4U.COM, an online continuing education management company for Registered Dietitians and Dietetic Technicians.
