Brucellosis

This is a zoonotic, systemic bacterial disease. It is characterized by prolonged fever, general weakness, excessive sweating, weight loss, and disorders of the musculoskeletal, nervous, genital, or reticuloendothelial systems. The causative agent is Brucella – gram-negative coccobacilli, aerobes. The disease is caused by pathogenic species of brucellae in humans and animals: brucellosis of small ruminants (sheep, goats) – Brucella melitensis, bovine brucellosis – Brucella abortus, swine brucellosis – Brucella suis, very rare canine brucellosis – Brucella canis.

The most pathogenic and severe form for humans is brucellosis caused by sheep and goat brucellae.

In the environment, brucellae are quite resistant, they persist for a long time, at low temperatures, in the soil, water (about 1-2 months), in milk, meat – about 1 month, in wool 3-4 months. They quickly die when heated, pasteurized milk, thermally processed food, or exposed to disinfectants.

The main source of infection is domestic animals – sheep, goats, cows, pigs, less frequently dogs, cats, horses. People get infected from animals through skin contact, mucous membrane injuries or cuts while handling meat, dealing with animal manure, coming into contact with contaminated tissues, blood, urine.

The most important transmission factors are skin, wool, and fur, especially fur. Ingestion of meat, cheese, cream, butter, drinking unpasteurized milk can lead to infection.

The most dangerous are fresh dairy products and meat from sick goats, sheep, as well as raw materials – wool, skin.

Humans do not contract the disease from other humans.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė