Malta fever

With the arrival of summer and the frequent consumption of dairy products and cold desserts, due to their recent popularity, Malta fever has become a bacterial infection caused by the Brucella bacterium, which has several types.

Causes: It is transmitted from animals to humans through the consumption of inadequately boiled milk and non-pasteurized cheeses.

It is less commonly transmitted through the air, such as inhalation, especially for farmers who are in contact with infected animals or through the consumption of raw meat.

It doesn't spread from person to person.

Symptoms: The symptoms appear a few days after infection and may resemble flu-like symptoms, making it difficult to diagnose.

The symptoms include:

- Fever, which is the most common symptom and tends to increase at night, causing sweating.

- Chills

- Loss of appetite and weight loss

- Fatigue, lethargy, and headache

- Joint and muscle pain

The symptoms may disappear for weeks or months and then reoccur.

Brucellosis can become chronic for years, with symptoms persisting in some individuals even after treatment, as the bacteria can concentrate in the bones and joints, leading to complications affecting any part of the body, such as:

- Endocarditis (inflammation of the heart valves), which is the most dangerous complication if left untreated and can be life-threatening.

- Arthritis and bone inflammation.

- Orchitis (inflammation of the testes) and epididymitis.

- Hepatosplenomegaly (enlargement of the liver and spleen) and their swelling.

- In rare cases, the bacteria can reach the brain and cause meningitis.

Diagnosis: The characteristic features of Malta fever are joint pain and intermittent fever (alternating between cold and hot).

When these symptoms appear, it is important to seek immediate medical attention at the nearest healthcare center.