Azoonosis is a disease naturally of animals, and unnaturally of man, but acquired by him from the animal. Persons engaged in commercial processing of animals for food and other products undergo significant risk of infections.
Animal diseases transmitted to man are not novelties. Milks infected with bovine tubercle bacilli or strains of Brucella have caused much illness. These have become remote hazards in today's streamlined dairy industry, in which milk is a tightly controlled factory product and no more liable to defect than an automobile or other production-line commodity. Although raw pork is not usually eaten, it is still capable of producing serious trichinellosis, whereas raw beef is coming forth from the condemnation of health experts as a cocktail hour delicacy—an unanticipated tribute to the accomplishments of sanitary meat inspections.
A group of Scottish investigators has looked at the matter from a different point of view.1 Not seeking to