Shigella
Shigella accounts for less than ten percent of reported foodborne illnesses in the United States. While it is relatively uncommon, Shigella is highly infectious and the effects are serious.
Onset time for Shigella is 12 to 50 hours. At this time the organisms bind to, and then penetrate the cells that cover the mucus of the intestine. After attacking, they rapidly multiply and invade neighboring cells, which results in severe tissue damage. The most severe symptom occurs in infants and the elderly, although all humans are susceptible to the disease. Abdominal pain, cramps, diarrhea, fever, and vomiting are all indications of Shigella. In most cases, Shigella is resolved five to seven days after infection, though it may be several months before bowel movements are back to normal.
Shigella is passed from the stools or soiled fingers of one infected person to another. The disease can also be found on raw produce harvested from fields with sewage in it. All foods exposed to water contaminated by Shigella are considered infectious. Such foods may include: salads, raw vegetables, dairy products and poultry.
Sanitary food handling and proper hand washing techniques can prevent the disease. Persons with diarrheal illnesses should not prepare food for others.
More Information on Shigella:
- Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book)
- Shigellosis (Shigella) - Centers for Disease Control and Prevention (CDC)
Food Safety Project Director
Catherine H. Strohbehn, PhD, RD, CFSP
HRIM Extension Specialist
Adjunct Associate Professor
Hotel, Restaurant, and Institution Management
Iowa State University
Ames, Iowa, 50011-1121 USA
Email: cstrohbe@iastate.edu
Consumer and Processing Food Safety and ScienceSam Beattie, PhD
Food Safety Extension Specialist
Department of Food Science and Human Nutrition
Iowa State University Extension
122A MacKay Hall
Ames, Iowa, 50011-1121 USA
Email: beatties@iastate.edu
- Article History
- Revision Date: 8/16/2006
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