# Should I be worried about this cut? / How common is infection from handling raw meat?

**URL:** <https://boards.straightdope.com/t/should-i-be-worried-about-this-cut-how-common-is-infection-from-handling-raw-meat/62086>\
**Category:** Factual Questions\
**Created:** [April 15, 2001, 8:47pm UTC](https://boards.straightdope.com/t/should-i-be-worried-about-this-cut-how-common-is-infection-from-handling-raw-meat/62086 "2001-04-15T20:47:20Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\
**Post date:** [April 19, 2001, 2:05am UTC](https://boards.straightdope.com/t/should-i-be-worried-about-this-cut-how-common-is-infection-from-handling-raw-meat/62086/21 "2001-04-19T02:05:34Z")

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Butchers who handle meat commonly are a trisk for brucellosis and such, From a single incident, I would guess your chance of infection from a wound that bled a lot and had topical Bacitracin applied is about 1%. I wouldn’t lose sleep unless things change.

Can you ger botulism from an open wound? Other clostridia species can, so the answer is probably yes. But for a frozen patty, I would suspect this ain’t that common. Which kills my party idea of rubbing canned chicken over my festering coldsores.  
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