Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

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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