Introduction
of Shigella
Shigella are
gram-negative, nonmotile, non-spore forming, non-lactose fermenter,
non-encapsulated rod-shaped bacteria, very closely related to Escherichia
coli. In foodservice, shigella refers to a group of bacteria that can cause
a foodborne illness called shigellosis. shigella bacteria are highly contagious
and can spread easily in environments where food is handled or prepared. In
foodservice, shigella is a contagious group of bacteria that can cause
shigellosis, a foodborne illness. It spreads through contaminated food, water,
or surfaces. Symptoms include diarrhea, cramps, fever, and vomiting. Shigella
is highly contagious, even after symptoms resolve. A very small inoculums
(10 to 200 organisms) is sufficient to cause infection. Epidemics may be
food borne or waterborne. Shigella can also be transmitted by flies.
Medical importance species of Shigella
1. Shigella sonnei:
Shigella
sonnei is a species of bacteria responsible for shigellosis, a type of
bacterial dysentery most common cause of shigellosis in developed countries and
spreads quickly in areas with poor sanitation hygiene. Transmission shiggella
sonnei spreads primarily through the fecal-oral route, often via contaminated
food, and contact with infected individuals. Pathogenicity: the bacteria invade
the epithelial cells of the colon, causing inflammation and ulceration can also
produce toxins that contribute to its virulence. Prevention: good hygiene, safe
food handling, access to clean and proper sanitation are essential to prevent
the transmission.
2. Shigella dysenteriae:
Shigella dysenteriae
is a species of gram-negative, facultatively anaerobic, rod-shaped bacteria
that is extremely pathogenic and causes severe dysentery. Infection with this
organism often leads to ulceration of the intestinal epithelium. It is etiologic agents of bacterial dysentery
also highly infections less than 100 bacteria can cause dysentery. Habitat: The
habitat of S. dysenteriae is restricted to the human intestinal tract.
Transmission: Fecal-oral route transmission and Flies and fomites in contact
with fecal matter may disseminate to this bacteria. The Major Virulence factors is Pili, Endotoxin,
and Cytotoxin (shiga toxin). In
developing countries shigellosis (bacillary dysentery) is caused by S. dysenteriae and S.flexneri. The shigella
bacillus invade superficial epithelial cell of the gut.
What is shigellosis?
Shigellosis
is bacterial infection of the gastrointestinal system coused by shigella
species. Shigella is very contagious. People get infected with
shigella when they come in contact with and swallow small amounts of bacteria
from the stool of a person who is infected with shigella. Symptoms: diarrhea,
stomach pain or cramps, fever, and nausea. Causes: infection occurs when you
accidentally swallow shigella bacteria.this can happen when you: eat
contaminated food and swallow contaminated water.
Diagnostic
Laboratory Tests
Specimens:
fresh stool, mucus flecks, and rectal swabs
for culture. Large numbers of fecal leukocytes and some red blood cells
often are seen microscopically. Culture the materials are streaked on
differential media (eg, MacConkey's or EMB agar) and on selective media
(Hektoen enteric agar or salmonella-shigella agar), which suppress other
Enterobacteriaceae and gram-positive organisms. Shigella don’t produce H2S.
Haw to prevent shigella infection
Use boiled
water for drinking and preparing food, wash hands with soap carefully and
frequently, especially after going to the bathroom and after changing diapers
supervise handwashing of toddlers and small children after they use the toilet.
In case of an outbreak, swift action is needed to identify the source and implement control measures. Diligent food
safety and hygiene practices are crucial in preventing shigella infections in
foodservice settings.
Conclusion
Shigella is a pathogenic bacterium that
causes shigellosis, a severe
intestinal infection characterized by diarrhea, fever, and abdominal pain. It
spreads mainly through contaminated food and water
or poor hygiene. Proper sanitation, hygiene, and safe food
handling are essential to prevent infection. Early diagnosis
and treatment help reduce complications and control the spread of disease.
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