infectious diseases
Brucellosis
Introduction
Brucellosis is caused byBrucellaspecies, which are gram-negative bacteria. Symptoms begin as an acute febrile illness with few or no localized signs and may progress to a chronic stage with relapses of fever, weakness, sweats, and vague aches and pains. Diagnosis is by culture, usually from the blood. Optimal treatment usually requires 2 antibiotics—doxycyclineortrimethoprim/sulfamethoxazole plusgentamicin,streptomycin, orrifampin. The causative organisms of human brucellosis areB. abortus(from cattle),B. melitensis(from sheep and goats), andB. suis(from hogs).B. canis(from dogs) has caused sporadic infections. Generally,B. melitensisandB. suisare more pathogenic than otherBrucellaspecies. The most common sources of infection are farm animals and raw dairy products. Deer, bison, horses, moose, caribou, hares, chickens, and desert rats may also be infected; humans can acquire the infection from these animals as well. Brucellosis is acquired by Direct contact with secretions and excretions of infected animals Ingesting undercooked meat, raw milk, or milk products containing viable organisms Inhaling aerosolized infectious material Rarely, person-to-person transmission Most prevalent in rural areas, brucellosis is an occupational disease of meatpackers, veterinarians, hunters, farmers, livestock producers, and microbiology laboratory technicians. Brucellosis is rare in the US, Europe, and Canada, but cases occur in the Middle East, Mediterranean regions, Mexico, and Central America and in travelers to these areas. species are potential agents of Biological Agents as Weapons . Patients with acute, uncomplicated brucellosis usually recover in 2 to 3 weeks, even without treatment. Some go on to subacute, intermittent, or chronic disease. 