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How do you prevent brucellosis?
Last reviewed: 06.07.2025
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The main focus is the prevention of brucellosis in farm animals: prevention of introduction into healthy farms, systematic examinations and culling of sick animals in unhealthy farms, vaccination of animals, hygienic maintenance and disinfection of premises in which animals are kept. Persons caring for them must wear special clothing and be systematically examined for brucellosis. Milk pasteurization is mandatory, feta cheese must be aged for at least 2 months, and hard cheeses - 3 months. Livestock workers (and, if indicated, the population of unhealthy areas) are given a vaccine against brucellosis (brucellosis dry live vaccine, supercutaneously in a volume of 2 drops or subcutaneously - 5 ml). Revaccination is carried out in half the dose after 10-12 months.
The reservoir and source of the pathogen are domestic animals (sheep, goats, cows, pigs, and, less frequently, dogs). Although wild animals (hares, reindeer) are sensitive to brucellosis, there are no natural foci of infection. Brucellosis is common in many countries of the world (up to 500,000 cases per year), especially in regions with livestock-oriented agriculture.
Humans become infected from sick animals by contact, alimentary, and rarely by airborne transmission. Contact transmission is professional in nature and occurs most often when amniotic fluid comes into contact with the skin (assistance during calving, lambing, caring for newborn calves, lambs). Veterinary workers, calf-keepers, shepherds, etc. are often infected. Infection can also occur through contact with the meat of infected animals. Alimentary transmission often occurs when consuming unpasteurized milk or products made from it (feta cheese, cheese, butter). Airborne transmission is possible when dust containing brucellosis enters the respiratory tract (in grazing areas and in sheep pens), as well as in laboratories when safety precautions are violated. This route of infection is observed relatively rarely. People of working age (18-50 years) are most often affected. Susceptibility is high. The infectious dose is only 10 to 100 microbial bodies. Post-infection immunity is weak, and reinfection is possible after 5-6 years.
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