Following the confirmation by Thailand’s Department of Disease Control (DDC) of one death from Anthrax in Mukdahan province linked to butchering beef, an infectious disease specialist from Khon Kaen University (KKU) has provided information on the disease to foster awareness without causing panic.

Asst. Prof. Dr. Wantin Sribenchalak, an expert in infectious diseases and tropical medicine at Srinagarind Hospital, Faculty of Medicine, KKU, explained that Anthrax is caused by the bacterium Bacillus anthracis. This bacterium is naturally found in soil and can cause severe illness and unexplained death in animals, particularly livestock such as sheep, goats, cattle, and buffaloes.

Humans typically contract the disease through contact with infected animals or their carcasses. Dr. Wantin noted that individuals involved in butchering animals are at risk through direct contact. Consuming undercooked meat from infected animals is another transmission route. Additionally, those transporting animals could potentially inhale spores dispersed into the air.

“Anthrax is not a new disease; cases have been reported for decades,” Dr. Wantin stated. “Crucially, there are generally no reports of human-to-human transmission, as the bacteria typically only form spores after the infected host, animal or human, has died. Therefore, people should not be overly alarmed.”

Dr. Wantin outlined the symptoms based on the mode of transmission:

• Cutaneous Anthrax (Skin Contact): Characterized by a skin lesion resembling a cigarette burn, often with a black center and surrounding swelling, which is typically more pronounced than in other infections. If untreated or treatment is delayed, the infection can enter the bloodstream, causing high fever.
• Gastrointestinal Anthrax (Ingestion): Similar lesions can form in the digestive tract (mouth, esophagus, stomach), leading to abdominal pain, nausea, vomiting, and potentially bloody vomit or stool.
• Inhalation Anthrax (Breathing Spores): Symptoms include cough, shortness of breath, and chest tightness.

Gastrointestinal and inhalation anthrax are considered severe with a high mortality rate. The incubation period for Bacillus anthracis can be up to 60 days, though symptoms usually appear within one to two weeks.

Treatment depends on severity. Localized skin infections can be treated with oral antibiotics. Severe infections involving the bloodstream, lungs, or digestive system require hospitalization and intravenous administration of multiple antibiotics, potentially including drugs to counteract bacterial toxins and other supportive care.

“Importantly, for individuals with confirmed exposure to the disease, contact with animals that died, or who consumed raw meat from a known source, preventative antibiotics can be administered before symptoms develop,” Dr. Wantin added.

Regarding prevention, Dr. Wantin advised staying informed about local outbreaks. He noted that the Department of Livestock Development investigates unexplained animal deaths systematically, minimizing the risk of contaminated meat reaching consumers. Individuals can protect themselves by thoroughly cooking meat, especially beef, buffalo, sheep, and goat. Avoiding contact with sick animals or carcasses of animals that died from unknown causes is also crucial. Anyone who has had potential exposure, especially during an outbreak period, should monitor for symptoms and seek medical attention promptly, informing doctors of their risk history. Even asymptomatic individuals with confirmed exposure should consult medical professionals for potential preventative treatment.

“While Anthrax can be fatal if it becomes invasive, it does not typically spread from person to person,” Dr. Wantin concluded. “Infection risk is primarily linked to specific exposure behaviors. By understanding the risks and symptoms, the public can remain aware without excessive fear, as the chance of a widespread outbreak is very low. Maintaining good health and consuming properly cooked food significantly reduces the risk.”