Brucella is a Gram-negative foodborne pathogen that is the causative agent of brucellosis.1 A publication by Scallan et al.2 in 2011 estimated that 839 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:
USDA, National Research Center, Iowa, USA
Elzer laboratory, Louisiana State University, USA
Golding laboratory, FDA, Bethesda, USA
Hoffman laboratory, Iowa State University, USA
Canadian Food Inspection Agency, Animal Disease Research Institute, Canada
Tessaro laboratory, Health of Animals Laboratory, Canada
Key laboratories studying various aspects of foodborne brucellosis in Europe include:
Perrett laboratory, Veterinary Laboratories Agency, UK
Banai laboratory, Kimron Veterinary Institute, Israel
Buonavoglia laboratory, Universita degli Studi, Italy
Farina laboratory, University of Pisa
Lopez-Goni laboratory, Universidad de Navarra, Spain
Key laboratories studying various aspects of foodborne brucellosis in South and Latin America include:
Martinez-Soriano laboratory, Instituto Mexicano del Seguro Social, Mexico
Nielsen laboratory, Instituto Nacional de Tecnologia Agropecuaria, Argentina
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.
CDC - http://www.cdc.gov/ncidod/dbmd/diseaseinfo/brucellosis_g.htm
Louisiana Department of Health - http://new.dhh.louisiana.gov/assets/oph/Center-PHCH/Center-CH/infectious-epi/EpiManual/BrucellosisManual.pdf
References
1http://en.wikipedia.org/wiki/Brucella
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848