What Is Brucellosis?

What is brucellosis?

Brucellosis, also known as Malta Fever or Undulant Fever is a disease that may be contracted by humans when exposed to a bacteria of the Brucella spp.

Brucella abortus is of particular interest to abattoirs as it could be a transmissable disease present in meat or meat waste.

According to the Center for Disease Control, Brucellosis is an infectious disease caused by the bacteria of the genus Brucella. These bacteria are primarily passed among animals, and they cause disease in many different vertebrates.

Various Brucella species affect sheep, goats, cattle, deer, elk, pigs, dogs, and several other animals.

Humans become infected by coming in contact with animals or animal products that are contaminated with these bacteria. In humans brucellosis can cause a range of symptoms that are similar to the flu and may include fever, sweats, headaches, back pains, and physical weakness. Severe infections of the central nervous systems or lining of the heart may occur. Brucellosis can also cause long-lasting or chronic symptoms that include recurrent fevers, joint pain, and fatigue.

Brucella abortus is pathogenic for humans. Occupational exposure is seen in laboratory workers, farmers, veterinarians and others who contact infected animals or tissues. Brucellosis is one of the most easily acquired laboratory infections.

People who do not work with animals or tissues usually become infected by ingesting unpasteurized dairy products. The Strain 19 B. abortus vaccine is also pathogenic for humans and must be handled with caution to avoid accidental injection or contamination of mucous membranes or abraded skin. Adverse events are also reported with the RB51 vaccine, although it appears to be safer than Strain 19.

Disinfectants and Sterilizing Procedures

Brucella species are readily killed by most commonly available disinfectants including hypochlorite solutions, 70% ethanol, isopropanol, iodophores, phenolic disinfec-tants, formaldehyde, glutaraldehyde and xylene; however, organic matter and low temperatures decrease the efficacy of disinfectants.

Disinfectants reported to destroy Brucella on contaminated surfaces include 2.5% sodium hypochlorite, 2-3% caustic soda, 20% freshly slaked lime suspension, or 2% formaldehyde solution (all tested for one hour). Alkyl quaternary ammonium compounds are not recommended.

Autoclaving (moist heat of 121°C for at least 15 minutes) can be used to destroy Brucella spe-cies on contaminated equipment. These organisms can also be inactivated by dry heat [320-338° F (160-170°C) for at least 1 hour].

Boiling for 10 minutes is usually effective for liquids. Xylene (1ml/liter) and calcium cyanamide (20 kg/m3) are reported to decontaminate liquid manure after 2 to 4 weeks. Brucella species can also be inactivated by gamma irradiation (e.g. in colostrum) and pasteurization.

Sources:
Center for Disease Control

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/Brucellosis_g.htm

Iowa State University Center for Food Security and Public Health

http://www.cfsph.iastate.edu/Factsheets/pdfs/brucellosis_abortus.pdf