Brucellosis is a bacterial infection common to humans and animals (cattle, pigs, goats, sheep, and dogs).
Brucellosis is a bacterial infection common to humans and animals (cattle, pigs, goats, sheep, and dogs). Human infection usually occurs as a result of direct contact with infected animals, consumption of contaminated animal products (e.g., unpasteurised milk), or inhalation of airborne pathogens.
Brucellosis is widespread globally and poses a threat to public health.
This disease is also considered an occupational hazard for individuals employed in the livestock sector. People working with animals and coming into contact with their blood, placenta, fetuses, and uterine secretions are at increased risk of infection. This route of transmission primarily affects farmers, butchers, hunters, veterinarians, and laboratory workers.
Human-to-human transmission of the infection is rare.
The incubation period of the disease can vary considerably – from one week to two months – but typically ranges from two to four weeks.
Brucellosis usually causes flu-like symptoms: fever, back pain, body aches, weakness, headache, night sweats, abdominal pain, loss of appetite, weight loss, and cough. The disease can also manifest in many atypical forms. Many patients exhibit moderate symptoms, which presents diagnostic challenges.
As a complication, local purulent infection of bones and joints, infection of the heart lining or valves, and fetal abnormalities may develop. Brucellosis can cause miscarriage or fetal developmental defects.
The most effective prevention strategy is the eradication of infection in animals. Various brucellosis prevention measures are carried out on livestock farms, depending on the incidence of the disease in animals.
Prevention of infection in humans is mainly based on raising awareness, implementing food safety measures, observing occupational hygiene, and ensuring laboratory safety.
To avoid brucellosis infection, meat that has undergone sufficient heat treatment, pasteurised milk and dairy products made from pasteurised milk should be consumed.
Meat and dairy meat products should not be purchased at spontaneous markets or from unauthorized vendors.
The slaughter of animals and the sale of livestock products shall be carried out under the control of the veterinary service.
Individuals working in the livestock sector should exercise veterinary control over the health status of animals and comply with sanitary-epidemiological and sanitary-veterinary requirements at all stages of transportation and storage of agricultural products. It is important to undergo regular preventive examinations for early diagnosis of diseases (including blood tests for brucellosis), wear protective clothing when working, and adhere to personal hygiene rules.
Epidemiologist N. Pobortseva