Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Monday, October 24, 2016

Brucella spp

Brucella is the cause of brucellosis. Brucella spp, are Gram-negative intracellular bacteria and the etiologic agents of the worldwide zoonotic disease brucellosis.

Transmission to humans occurs via direct contact through abraded skin or mucous membranes, consumption of contaminated food products, or inhalation.

Brucella spp, are potential bioterrorism and biological warfare agents. Brucellosis is associated with granulomas or abscesses in the bone marrow, liver, spleen, lymph nodes and lungs.

Today, brucellosis in humans is mainly occupational (abattoir, animal industry, hunters and health workers).

Symptoms like undulant fever, tiredness, night sweats, headaches, and chills may drag on as long as three months before the illness becomes severe and debilitating enough to require medical attention.
Brucella spp

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