Shigella, Facts to know

Shigella species cause a bacterial dysentery

called shigelloises.

In the United States it is

far less common than Salmonelloisis and

accounts for only 2% of the reported

outbreaks, although it is estimated that only

one in 20 outbreaks are reported.

Shigellae

atre spread by person to- person contact, flies, water, and food. When food is involved ,
the disease is associated with conditions of poor personal hygiene and general sanitation and or with food that is not subsequently cooked or is held at temperatures that allow the organism to grow. Most outbreaks occur in food service operations.

Prime months for this infection are the late spring to early fall.

Sources: Foods implicated in outbreaks include:

Various  salads (potato, shrimp, and tuna).

Milk products.

Beans.

P.S. Food served on a major U.S airline caused an international outbreak of Shigella sonnei that was blamed on handling by infected workers.

Symptoms:The disease is more severe than salmonellosis and can be due to toxin.

Incubation period:1-7 days (with fewer than 4 days being the most common).

Diarrhea

Abdominal pain.

Fever.

Vomiting.

Tenesmus.

Shigella penetrate the intestinal lumen, invade the colonic epithelial cells, multiply, and produce a toxin,then they pass into adjacent cells.

The result is an acute inflammatory reaction .

Death of damaged cells produces ulceration and bloddy diarrhea containing mucus and pus.

Children aged 1-4 are more susceptible than older children and adults .

Repeated bouts of bacterially induced diarrhea from Shigella species may be the cause of chronic rheumatoid arthritis and Reiter's syndrome.