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On Wednesday 16 April 2025, Luxembourg's Ministry of Agriculture, Food and Viticulture confirmed the second case of tularemia this month.

After the first case of the tularemia pathogen being officially confirmed in a hare from Junglinster on 3 April 2025 (https://chronicle.lu/category/agriculture-viticulture/54267-bacterial-infection-confirmed-as-cause-of-death-in-hare-found-in-junglinster), another hare was brought to the Veterinary and Food Laboratory (LVA) for examination on Monday 14 April 2025. It was found dead along a country road near the village of Wellenstein and also tested positive for tularemia today, 16 April 2025.

Transmission

Tularemia is a highly contagious bacterial disease caused by the bacterium Francisella tularensis, which can also be transmitted to humans. The pathogen is found primarily in wild animals and can infect a wide variety of animal species. Hares are particularly susceptible, which is why the disease is also known as hare fever. Rabbits and rodents such as rats and mice, as well as wild ruminants and carnivores, can also become infected.

Transmission occurs through direct contact with infected animals or their carcasses. The preparation and consumption of undercooked meat containing the pathogen also carries a risk of infection. Transmission can also occur through the consumption of contaminated water, inhalation of contaminated dust, or the sting or bite of infected, blood-sucking insects or ticks.

Symptoms

In animals, the disease can have either a mild course or become an epidemic with high mortality. In hares, the disease usually has an acute course and leads to death within a few days. Typical symptoms include shaggy fur, an unsteady gait, apathy and a loss of natural shyness. In a chronic course, weakness, severe emaciation and skin changes are the main symptoms. The clinical picture in humans is complex and depends on the pathogen's entry point into the body. After a few days, flu-like symptoms may occur, including high fever, swollen lymph nodes, headaches, body aches, diarrhoea or vomiting, and, in cases of infection through the smallest skin wounds, even slow-healing ulcers.

Prevention

To prevent infection, unprotected contact with wild animals or wild animal carcasses should be avoided. Disposable gloves and a respirator (FFP2/FFP3) should be worn when handling them. Hare and rabbit meat should be thoroughly cooked before consumption. Heat reliably kills the pathogen.

Since pets such as dogs and cats can also become ill and thus transmit the disease to humans, they should avoid contact with hares and wild rabbits.

Material that has come into contact with potentially infected animals should be cleaned and disinfected to reduce the risk of transmission.

If one finds sick rabbits, please contact the "Centre de soins pour la faune wildage" in Dudelange.

Dead rabbits can be taken to the Veterinary and Food Laboratory (LVA) for testing. Please contact the laboratory in advance, at tel: 2478-2544.