So it is incredibly common for butchers who are in constant contact with raw meat or fish to develop warts. Why? Is it that the HPV virus is common in raw meat and more contact means higher chances to catch the virus / develop warts? Or is it due to butchers having a higher chance to cut in their hands while slicing/cutting meat, and those small cuts increase the chance of getting warts?
In: Biology
Comes down to Human Papillomavirus (HPV) Exposure as you mention.
Butcher’s warts are caused by specific strains of the human papillomavirus (HPV), particularly types 7 and 2. These strains are commonly found in meat and animal products. As HPV can be transmitted through direct contact with contaminated surfaces or materials, such as raw meat. Butchers handle raw meat frequently, increasing their exposure to these viruses and by the nature of the work the higher chance of cuts and abrasions on the hands and arms provide entry points for HPV.
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