**7.5 Farm hygiene**

The following are the main points in this context.


#### **7.6 Hygienic precautions among slaughterhouse**

The term "slaughterhouse" or "abattoir" refers to a facility that has been licensed by the appropriate government agency to perform sanitary animal slaughtering and inspection, including pre and postmortem examinations, as well as processing, preservation, and storage of meat products for human consumption. Slaughterhouse operations necessitate the consideration of specific qualification programs, which provide the fundamental environment and operating conditions needed to produce safe meat and meat products. Good manufacturing practices (GMPs), good hygiene practices (GHPs), and standard operating procedures (SOPs) are all examples of such necessary programs (SOPs). Slaughterhouse personnel must adhere to the rules of the expert authority for how to deal with brucellosis to ensure that the postmortem inspection is conducted under proper conditions, and in particular that killed animals may be inspected accurately [57].

At the time of slaughter, *B. melitensis* and *B. abortus* infections in cattle, buffalo, camels, sheep, and goats and *Brucella suis* infection in pigs pose a serious health risk. During the bacteremic stage of the illness, *Brucella* is distributed throughout the body; however, the uterus, mammary glands, and testes may be particularly severely afflicted. Aborted or newly born animals may also have widespread exterior contamination.

Brucellosis-infected animals must be butchered in a separate area of the main slaughterhouse called the "emergency slaughterhouse," where the workforce has received specialized training and has access to specialized equipment [22]. Those are involved in the slaughtering process should dress in personal protective equipment (PPE).

In the workplace, no one should be allowed to eat, drink, or smoke. Required facilities for the disinfection of protective materials and personal washing should be available.

#### **7.7 Precautions when animals under nomadic or migratory conditions**

In arid or semiarid regions, livestock management becomes much more complicated when it is performed on a strictly nomadic basis. In these settings, it is difficult at best to practice the level of hygiene recommended to avoid spreading disease [58]. Brucellosis can have a significant impact on society, but it can be mitigated by public awareness campaigns that highlight the disease's key characteristics and its mode of transmission.

Most of the adult population in these areas will have had prior exposure to *Brucella* species infection and hence will have developed some level of immunity. Children are particularly vulnerable to the effects of the sickness and should be kept away from recently born or aborted animals. Raw milk, raw or undercooked meat, and raw or undercooked carcasses should also be avoided. Vaccination is sometimes the only effective intervention for these communities, yet effective vaccinations are currently unavailable.

#### **7.8 Control of reemergence brucellosis**

The World Health Organization/Food and Agriculture Organization/World Organization for Animal Health joint consultation on emerging zoonotic diseases, held in Geneva in 2004, defined an emerging zoonotic as "a pathogen that is newly

### *Milk Borne Brucellosis DOI: http://dx.doi.org/10.5772/intechopen.109124*

recognized or newly evolved, or that has occurred previously but shows an increase in incidence or expansion in geographical host or vector range" [59].

Brucellosis is a re-emerging zoonotic infection that transmits in all mentioned routes.

Brucellosis and other zoonotic diseases have emerged as a result of different causes, including global travel and commerce; climate change and weather; changing ecosystems; human demographics and behavior; poverty and social inequality; breakdown in public health measures; the industrialization of food production; globalization; microbial adaptation, in addition, to change in technology and industry; and economic development and land use [59].

Human brucellosis control relies heavily on animal brucellosis control. Effective veterinary and health control of animals (during trading, transport, and slaughter) and animal products (especially meat and meat products, milk and dairy products), education of the community, continuous state financial support, institutional cooperation, and regional cooperation are central to preventative measures.
