Which occupation is NOT typically at risk for Q fever?

Q fever is a zoonotic disease caused by the bacterium Coxiella burnetii, which is primarily associated with animals such as cattle, sheep, and goats. Occupations that involve close contact with these animals are significantly at risk due to the potential for exposure to contaminated aerosols and animal products.

Veterinarians and dairy farmers often work directly with livestock, which exposes them to the bacteria, particularly during births and when handling animal products. Stockyard workers also interact closely with cattle and other livestock in enclosed settings, increasing their risk of infection.

In contrast, bakers typically do not have any direct interaction with animals that would expose them to Q fever. The baking process and the ingredients used do not involve exposure to the pathogens associated with this disease. As such, bakers do not fall into the category of at-risk occupations for Q fever. This makes the option indicating bakers as the occupation not typically at risk correct in this context.