**1. Introduction**

The issue of food safety is a serious concern in the world. World Health Organization (WHO) declares that more than 200 diseases are related to the consumption of contaminated food products, and these diseases can cause significant complications in susceptible consumers such as infants, children, the elderly, and pregnant [1].

Historically, milk and dairy products have been significant components in the nutrition of most nations [2]. Milk and dairy products are rich in nutrients, high-quality proteins, micronutrients, vitamins, and energy-containing fats [3, 4]. Therefore, milk is a good environment for the growth of various pathogens [5]. There are many factors that influence the prevalence of pathogens and spoilage microorganisms in milk and dairy products. These factors may include the dairy herd's health, hygiene status in the farm setting, milking and prestorage environment, the availability of

storage facilities and technology, the farming methods used, geographical location, and seasonal differences [6].

Brucellosis is among the most investigated zoonosis. The consumption of contaminated milk or milk products, in addition to direct or indirect contact with infected mammals, leads to the transmission of brucellosis to humans [7]. The proper thermal process of milk can reduce the population of *Brucella spp*.; however, post-contamination of proceeding products or failure in the pasteurization process of the milk could provide an ideal condition for the growth of *Brucella spp*. For instance, *Brucella melitensis* can live in infected unpasteurized milk kept at 4°C for five days, and for nine days at −20°C. In addition, *Brucella*'s life rate improves up to 18 days at the ambient condition in cheese, which is produced by infected unpasteurized milk [8].

Even though brucellosis seldom poses a threat to human life, it is widely seen as a burden for the economy and public health, notably in the Middle East, Mediterranean region, North and East Africa, Southern and Central Asia, India, Central, and South America. According to the European Food Safety Authority, brucellosis incidence rates in developed countries range from 0.3 cases per million per year to over 1000 cases per million in endemic regions [9, 10].

In the dairy food chain, from production through handling and processing to consumption, productivity and safety are inextricably intertwined. Therefore, a continuous system of preventive measures is required to reduce the risk of brucellosis associated with milk and dairy products, starting with the safety of mammal feed and continuing through best farming practices and on-farm control systems, good production and sanitary processes, customer safety awareness, and appropriate implementation of food safety management systems across the dairy chain [11, 12].

Here comes the importance of this chapter to spotlight the complexity of neglected brucellosis. It clarifies the etiology, epidemiology, sources, transmission, clinical features, diagnosis, prevention, and control of this infection.
