Epidemic disease: a disease brucellosis from more diseasesthe importance of being a cause serious problems to public health as well as on the efficiency of animal production and rangeof infection in humans from moderate to acute infection severeand sometimes back injury again may be chronic and remain sofor a long time for up to 25 years. The slow progress in controlling this disease is due to the ability of pathogen to penetrate thebroken skin and all mucous membranes of the digestive systemor respiratory or eye (whether sound or by scratching Oogerh).Brucellosis disease was discovered on the island of Malta in 1886 AD by the English world, where Bruce found that there is a relationship between drinking goat's milk and the incidence ofMaltese fever in humans.
Pathogen: a short Gram-negative bacilli, a bacteria that are difficult to isolate, and needed to add the Proverbs, glucose andliver extract to Almnapt for planting olive Furthermore, it needs an atmosphere of carbon dioxide for the full Astenbath.
The microbe causes the disease brucellosis three types:
1 - Iburts Brucella abortus Brucella abortus. It is often infects cattle,human, horse, and has 9 strains.
B - Maltenciz Brucella Brucella melitensis Maltese. And are the most virulent species and infect goats, sheep, cattle and humansand have 3 strains.
C - Suez Brucella Brucella suis. A medium intensity and are often seen in human and pig, sheep and cattle, with 5 strains.
There are also Kanez Brucella Brucella canis is for dogs and a fewrecorded cases of human figures, and there Brucella ovis BrucellaOovez a private sheep and Brucella Brucella neotomae AnotomaSo far there have been injuries to these subhuman types.
Microbe Brucella irresistible direct sunlight more than 3-4 hours.Brucellosis microbe shelter in decaying tissue and mucoussecretions, blood and soil moist for up to 6 months, and in dry soilaway from direct sunlight 2-3 months. Living microbes in the fluidthat is frozen, such as water, milk, semen, urine, more than two years on the freezing temperatures. Living microbe in butter, cream, yogurt, cottage cheese, fresh fish, and in the tap water on the steps of cryopreservation or cold to the natural period of 3months. Brucellosis microbe dies in lime and 2% solutions of 3-4%, formalin, phenol, and kill the sound of milk pasteurization andboiling, but resistant to salting and analysis. Microbe Brucella hisability to live and reproduce within the cells Almacrawfaj thatswallowed up during the attack to the host and then explodethose cells as a result of rapid growth and reproduction ofBrucella inside and out brucellosis to attack cells Macrawfaj othernearby lymph nodes and then up with the liquid lymphatic andblood throughout the body, as it prefers lymph nodes udder,spleen, joints, and means, in particular in the womb of a pregnant woman.
In Egypt, explained scientific study of the specialized national councils that the losses that occur in livestock due to brucellosis is estimated about 58 million pounds annually. In the Third World is still the problem of brucellosis and seriousness of impact onanimal and human health due to the limited funds and because of the way of grazing and to move freely between the herds of sheepand goats and the confusion between cows, buffaloes and sheepfarms in joint allows the spread of infection, where not applicableprocedures of quarantine and control measures sound accurately.
Reservoirs of infection: reservoirs of infection for humans arecattle, sheep, goats, camels, pigs, horses.
Sources of infection:
1 - raw milk and milk products from cows or sheep infected with the disease.
2 - secretions of infected animals, Paul, Ruth, vaginal discharges,aborted fetuses, placenta.
3 - microbial contamination of meat during the skinning andcarcass cavity infected with the disease.
4 - factor when dealing with the microbe of the disease.
Therefore spread disease brucellosis in a group of people (professional groups prone to infection):
1 - people who eat raw milk (not pasteurized or boiled) frominfected cows or sheep.
2 - people who have contact with sick animals or fresh tissue orsecretions contaminated the environment of these animals by virtue of their work, such as veterinarians, slaughter workers,Alakaban, milkers, Alclavan, farmers, and all of his contact with the milk and its products.
3 - people working in the bacteriological laboratories.
التسميات
Fever