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Created by
user-efc7b, last updated on May 03, 2011
1 minute read
Brucella is a Gram-negative foodborne pathogen1 that is the causative agent of brucellosis. A publication by Scallan et al.2 in 2011 estimated that 55 human foodborne brucellosis cases, including 1 death, occur annually in the US.
Key laboratories studying various aspects of foodborne brucellosis in the US and Canada include:
Key laboratories studying various aspects of foodborne brucellosis in Europe include:
Key laboratories studying various aspects of foodborne brucellosis in South and Latin America include:
Key laboratories studying various aspects of foodborne brucellosis in Asia and Australia include:
Additional resources on Brucella spp.:
A number of key sources on Brucella spp. and brucellosis are available.
References
1http://en.wikipedia.org/wiki/Brucella
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848