A bacterial skin infection caused by touching infected fish or meat.
Infection of the hands, characterized by reddish nodules and sometimes erythema. It is usually acquired by handling meat or fish infected with Erysipelo-thrix rhusiopathiae. Treatment is by antibiotics.
An infection of the skin and underlying tissues with Erysipelothrix rbusiopathiae, developing usually in people handling fish, poultry, or meat. Infection enters through scratches or cuts on the hands and is normally confined to a finger or hand, which becomes reddened; sometimes systemic illness develops. Treatment is with antibiotics.
Inflammation of the skin, primarily the hands and fingers, caused by the bacteria Erysipelothrix rhusiopathiae. It occurs in butchers, fishermen, and others who handle raw fish and poultry. The infected areas are warm, swollen, and reddish-purple. The infection rarely moves to the bloodstream and is treated with penicillin G or ampicillin, which resolves the infection in approx. 3 weeks. Erysipeloid-like rashes of the hands are sometimes caused by other infectious agents, such as Leishmania or fungi.
A skin condition similar to erysipelas, but without adversely affecting the patient’s overall well-being. The causative agent is a germ that also leads to erysipelas in pigs. This disease is commonly encountered among individuals such as butchers, fishmongers, and chefs who come into contact with contaminated meat or fish.