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How can brucellosis be prevented?
Last reviewed: 06.07.2025
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In the fight against brucellosis, it is crucial to eliminate the source of infection among domestic animals: identifying sick animals, prophylactic vaccination of cattle and small ruminants, and improving the health of livestock farms. Prevention of foodborne infections is necessary. Food products from farms unfavorable for brucellosis must be thoroughly heat treated before consumption: milk and cream are pasteurized at a temperature of 70 °C for 30 minutes, meat is boiled for 3 hours, cheese and feta cheese are aged for at least 2 months.
For specific prevention, a vaccine against brucellosis (live avirulent brucellosis vaccine) is used. Vaccination is carried out according to epidemiological indications for children from 7 years of age. In epidemic foci, vaccination is indicated for persons caring for farm animals and employees of enterprises processing animal products, as well as older children who help adults care for animals or process livestock products.
Since post-vaccination immunity is unstable, revaccination is carried out according to epidemiological indications. Persons with general contraindications, as well as children diagnosed with chronic or latent brucellosis, are excluded from vaccination.
In the system of preventive anti-brucellosis measures, the protection of water sources from contamination, the use of special clothing when caring for animals, the use of disinfectants, and sanitary and educational work are important.
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