Human Brucellosis

 

Human brucellosis is a zoonotic infectious disease caused by the bacteria Brucella spp., which can be transmitted to humans through direct or indirect contact with infected animals or their products, such as meat, milk, and other dairy products. The disease is prevalent in many parts of the world, especially in developing countries, where the control of the disease in animals is often inadequate.

The symptoms of human brucellosis vary, but they typically include fever, fatigue, headaches, muscle and joint pain, and chills. Other symptoms can include sweats, malaise, anorexia, weight loss, hepatomegaly, splenomegaly, and lymphadenopathy. In some cases, the disease can also affect the nervous system, leading to neurological symptoms such as meningitis, encephalitis, or cranial nerve palsies.

The diagnosis of brucellosis is based on the clinical symptoms, epidemiological history, and laboratory testing. Serological tests, such as the Rose Bengal test, the standard tube agglutination test, and the enzyme-linked immunosorbent assay (ELISA), are commonly used for the diagnosis of brucellosis. However, the diagnosis of human brucellosis can be challenging, as the symptoms are nonspecific, and the bacteriacan be slow-growing and difficult to culture.

Treatment for human brucellosis typically involves a combination of antibiotics, such as doxycycline and rifampin, or a combination of doxycycline and streptomycin. The duration of treatment varies depending on the severity of the disease and the response to therapy, but it typically lasts between six weeks to six months.

Prevention of human brucellosis involves controlling the disease in animals, improving food safety and hygiene practices, and educating the public about the risks of the disease. Vaccines are also available for some animal species, such as cattle, sheep, and goats, but there is currently no licensed vaccine available for humans.

In conclusion, human brucellosis is a significant public health concern in many parts of the world, especially in developing countries. Early diagnosis and appropriate treatment of the disease are essential to prevent the spread of the disease and the development of complications. Preventive measures, such as controlling the disease in animals and improving food safety and hygiene practices, are also critical in reducing the incidence of human brucellosis.

References:

• Pappas G, Papadimitriou P, Akritidis N, Christou L, Tsianos EV. The new global map of human brucellosis. Lancet Infect Dis. 2006;6(2):91-99. doi:10.1016/S1473-3099(06)70382-6
• Mantur BG, Amarnath SK, Shinde RS. Review of clinical and laboratory features of human brucellosis. Indian J Med Microbiol. 2007;25(3):188-202. doi:10.4103/0255-0857.34757
• Franco MP, Mulder M, Gilman RH, Smits HL. Human brucellosis. Lancet Infect Dis. 2007;7(12):775-786. doi:10.1016/S1473-3099(07)70286-4

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starter culture

A starter culture is a microbial culture which actually performs fermentation. Starter preparations assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A number of bacterial and other microbial strains have been used either in single or in combination for producing the desired effect in the finished product. 

Definitions

vStarter cultures are bacterial or fungal strains either pure or mixed, used to initiate a fermentation process.

vStarter culture means selected strains of food-grade micro-organisms of known and stable metabolic activities and that is used to produce fermented foods of desirable appearance, body, texture and flavour.

vStarter culture means the micro-organisms that are selected based on their ability to produce lactic acid for curd production and a low pH to prevent spoilage, produce metabolites that give desirable flavours: or produce enzymes that ripen the dairy product.

 

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