FAO launches online course to strengthen brucellosis control

Brucellosis remains one of the world's most significant bacterial diseases transmissible from animals to humans, threatening livestock production, rural livelihoods, food safety and public health. As most human infections originate from direct contact with infected animals or the consumption of contaminated dairy products, controlling the disease depends on well-trained veterinarians who can apply science-based approaches to surveillance, vaccination, diagnosis and outbreak response while working closely with partners across sectors.

To strengthen veterinary capacity, the FAO Virtual Learning Center (VLC) for Europe and Central Asia has launched the pilot edition of its online tutored course, Management of brucellosis in domestic ruminants. Developed with subject matter experts, the course has brought together 360 veterinarians and animal health professionals from 40 countries across Europe, Central Asia, and the Near East and North Africa, forming a dynamic regional learning community.

The course equips participants with knowledge and practical skills to prevent, control and manage brucellosis in domestic ruminants, focusing on Brucella abortus and Brucella melitensis — the two species responsible for the greatest production losses, trade restrictions and human infections worldwide. Through 10 interactive modules, live webinars and forum discussions held over four weeks, the course guides participants in evaluating, selecting and implementing appropriate control and eradication strategies based on local epidemiological conditions, available resources and programme objectives. It also highlights how veterinary services can strengthen the One Health approach by working closely with public health authorities, laboratories, farmers and other stakeholders to reduce disease transmission. The course has received VetCEE accreditation as a continuing professional development programme.

A key strength of the course lies in its diversity: professionals from countries where brucellosis is endemic, controlled or eliminated share their experiences with surveillance strategies and laboratory practices, reinforcing how evidence-based approaches can be adapted to different epidemiological contexts.

Stefaniya Haralampieva, a laboratory veterinarian from Greece, shared how the training has supported her work.

"This course has been incredibly useful for me to upgrade my knowledge and further develop my skills regarding the epidemiological status of the disease in areas with different health statuses, as well as the relevant control measures. Thanks to the lecturers and everyone involved in the training," she said, reflecting on her experience with the course.

Feedback from this pilot edition will help shape future courses. Building on this success, the regional Virtual Learning Center plans to adapt the course to other regions by translating it into Kazakh, Russian and Turkish languages, and making it available on open access from next year, broadening its reach to even more veterinary professionals worldwide. The course will also be adapted to Arabic and French for delivery in the Near East and North Africa.

The course forms part of a broader FAO initiative to strengthen brucellosis prevention and control across the region. Beyond online learning, the project supports countries through a comprehensive package of activities, including reviews of national control strategies and legislation, One Health coordination, laboratory capacity strengthening, epidemiological analyses, outbreak costing, knowledge, attitudes and practices (KAP) surveys, and face-to-face training programmes for veterinarians, laboratory diagnosticians and farmers. 

By investing in veterinary expertise, FAO continues to support countries in building resilient services that can prevent, detect and respond to zoonotic and transboundary diseases – advancing healthier livestock, safer food systems and stronger public health across Europe, Central Asia and beyond.

More courses on animal health, One Health and related topics are available on the FAO Virtual Learning Center.