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How to prevent brucellosis?
Last reviewed: 23.04.2024
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The main direction is the prevention of brucellosis in farm animals: prevention of skidding in safe farms, systematic surveys and culling sick animals in dysfunctional farms, vaccination of animals, hygienic maintenance and disinfection of premises in which animals are located. Persons caring for them should wear overalls, be systematically examined for brucellosis. Mandatory pasteurization of milk, keeping cheese for at least 2 months, and hard cheeses - 3 months. Livestock workers (and according to indications - the population of disadvantaged areas) use a vaccine against brucellosis (brucellosis dry live vaccine, subcutaneously in the volume of 2 drops or subcutaneously - 5 ml). Revaccination is carried out in a half dose after 10-12 months.
The reservoir and source of the pathogen are domestic animals (sheep, goats, cows, pigs, less often dogs). Although brucellosis is sensitive to wild animals (rabbits, reindeer), there are no natural foci of infection. Brucellosis is widespread in many countries of the world (up to 500 thousand cases per year), especially in regions with livestock orientation of agriculture.
A person becomes infected from sick animals by contact, alimentary, rarely by aerogenic means. Infection by the contact route is of a professional nature, especially often when the amniotic fluid hits the skin (aid in calving, lambing, nursing of newborn calves, lambs). Veterinary workers, calves, shepherds, etc. Are often infected. Infection can also occur when contacting the meat of infected animals. Alimentary infection often occurs with the use of unpasteurized milk or products made from it (brynza, cheese, butter). Aerogenic contamination is possible when inhalation of dust containing brucella (in grazing areas and in sheep pens), as well as in laboratories in violation of safety regulations. This way of infection is relatively rare. Persons of working age are more often ill (18-50 years). The susceptibility is high. The infecting dose is only 10 to 100 microbial bodies. Postinfectious immunity is relaxed, after 5-6 years, reinfection is possible.
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