Brucellosis

Brucellosis (Undulant fever or Malta fever) is an infectious disease caused by the Brucella bacteria, which induces inconstant fevers, sweating, weakness, anorexia, headaches, depression and muscular and bodily pain. The popular name of the condition is originated due to the inconstance (or undulance) of the fever, which raises and falls constantly. Brucellosis is named after its researcher David Bruce.

Related Topics:
Infectious disease - Brucella - Bacteria - Fever - Anorexia - Headache - Depression - David Bruce

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The disease is transmitted either through contaminated or untreated milk (and its derivates) or through direct contact with infected animals, which may include sheep, pigs, goats, cattle, camels, bison, and other ruminants. This also includes contact with their carcasses.

Related Topics:
Milk - Sheep - Pig - Goat - Cattle - Camel - Bison - Ruminant - Carcass

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The incubation period of brucellosis is, usually, of one to three weeks, but some rare instances may take several months to surface. The symptoms are like those associated with many other febrile diseases, but with emphasis on muscular pain and sweating. The duration of the disease can vary from a few weeks to many months.

Related Topics:
Incubation - Febrile

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The disease's sequelae are highly variable and may include granulomatous hepatitis, arthritis, spondylitis, anemia, leukopenia, thrombocytopenia, meningitis, uveitis, optic neuritis and endocarditis.

Related Topics:
Sequelae - Granulomatous hepatitis - Arthritis - Spondylitis - Anemia - Leukopenia - Thrombocytopenia - Meningitis - Uveitis - Optic neuritis - Endocarditis

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Antibiotics like tetracyclins, chloramphenicol, rifampin and the aminoglycosides streptomycin and gentamicin are effective against Brucella bacteria. However, the use use of more than one antibiotic is needed for several weeks, due to the fact that the bacteria incubates within cells.

Related Topics:
Antibiotics - Cell

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The main way of preventing Brucellosis is the proper pasteurization of all milk that is to be ingested by human beings, either in its pure form or as a derivate, such as cheese.

Related Topics:
Pasteurization - Cheese

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