Which occupation would be least likely to be exposed to Q fever?

Exposure to Q fever, which is caused by the bacterium Coxiella burnetii, is primarily associated with occupations where individuals come into contact with infected animals or contaminated environments. Veterinarians, farmers, and slaughterhouse workers are all involved in agricultural or animal-related work, where there is a higher risk of encountering the pathogen.

Veterinarians often handle animals that may carry the bacteria, farmers work with livestock, and slaughterhouse workers handle animal products. Each of these professions has a significant possibility of coming into direct contact with the bacteria either through animal body fluids, tissues, or contaminated environments.

In contrast, office workers typically operate in a controlled indoor environment, away from direct contact with animals or animal products. Their daily activities do not involve exposure to agricultural settings or animal handling, making them the least likely to be exposed to Q fever. This delineation highlights the importance of occupational exposure in assessing the risk of contracting specific zoonotic diseases such as Q fever.