Brucellosis is an infectious disease caused by the bacteria of the genus Brucella. These bacteria primarily infect animals, such as cattle, dogs, pigs, sheep and goats.
The symptoms of brucellosis are nonspecific. They include fever, sweat, headache, pain in muscles, joint, and/or back, fatigue, loss of appetite, and physical weakness. Severe infections may affect the brain, heart, skin, other organs or body systems. The disease may progress to a chronic one and persist for years.
Mode of transmission
Brucellosis can be transmitted to humans from infected animals or contaminated animal products through the following ways:
Direct human-to-human spread is rare.
High risk groups
People who are occupationally exposed to infected animals or their tissues, such as slaughterhouse workers, meat-packing workers, veterinarians and laboratory workers, are relatively at high risk of contracting brucellosis. In Hong Kong, brucellosis is a notifiable occupational disease.
The incubation period is variable. Usually 5 - 60 days, but can be as long as several months.
Brucellosis can be treated by antibiotics.
Vaccine is available for animals only. To prevent the infection, members of the public are urged to observe good personal and food hygiene. Adopt the 5 Keys to Food Safety in handling food, i.e. Choose (Choose safe raw materials); Clean (Keep hands and utensils clean); Separate (Separate raw and cooked food); Cook (Cook thoroughly); and Safe Temperature (Keep food at safe temperature) to prevent foodborne diseases: