Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Wednesday, March 31, 2021

Shigella infection

Shigella is a Gram-negative, non-motile bacillus belonging to the Enterobacteriaceae family. There are four species of Shigellae: S. dysenteriae, S. flexneri, S. boydii and S. sonnei.

It is an invasive disease of the colon caused mainly by Shigella sonnei and Shigella flexneri. Shigella is related to the acute inflammations. The essential steps of the colonic infections by the bacterium Shigella are including the adhesion, invasion, intracellular replication, and cell-to-cell spreading.

People who are sick with Shigella usually start experiencing symptoms 1 to 2 days after putting something in their mouth or swallowing something that has come into contact with the bacteria. Symptoms of shigellosis may include:
• Diarrhea (sometimes bloody)
• Fever
• Stomach pain
• Feeling the need to pass stool even when the bowels are empty

Yearly, about 165 million cases of Shigella diseases are recorded in the world, which lead to 1 million states of death, especially in the developing countries.

Shigellosis occurs predominantly in developing countries due to overcrowding and poor sanitation. Infants, non-breast-fed children, children recovering from measles, malnourished children, and adults older than 50 years have a more severe illness and a greater risk of death. The mode of transmission occurs via the faecal-oral route, person-to-person contact, household flies, infected water, and inanimate objects.

People who have been infected with a specific type of Shigella are not likely to get infected with that specific type again for at least several years. However, they can still get infected with other types of Shigella.
Shigella infection

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