In the part of past practices, there were seven out of eight variables associated with human anthrax namely butchering carcass cutting and sell to others, leaving carcass alone, digging hole and bury carcass. dry meat of carcass contacting and handling carcass, being main cook of the family. These findings were similar to the results from the study done by Khamphaphongphan and Denny in 2008 after an anthrax outbreak in Kaeng Lai village, Bachieng district, Champasak province, Lao PDR. They found that practices such as butchering dead cow, contact and handling cow product risk factors and associated with were anthrax infection [10]. Another study done in Kazakhstan (restrospective cohort study), found that slaughtering animals and butchering are main risk factors of anthrax infection human