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| Frequently
Asked Questions |
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The
Disease |
Shigellosis,
also known as
bacillary dysentery,
is caused by
several bacteria
of the genus
Shigella.
Symptoms include
diarrhea, abdominal
pain, vomiting
and fever. Generally,
foodborne shigellosis
involves a short
incubation time
(seven to 36
hours), but
symptoms persist
three to 14
days. As few
as 10 to 100
organisms have
been shown to
cause illness.
Secondary infections
occur frequently.
Recently, shigellosis
has become a
problem in day
care centers.
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The
Organism |
Shigella
organisms are
generally considered
fragile. They
are killed by
heat used in
processing or
cooking, and
they do not
survive well
in acidic foods
(pH below 4.5).
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Sources |
Most
outbreaks result
from contamination
of raw or previously
cooked foods
during preparation
in the home
or in food service
settings. Often,
the source of
the contamination
is traced to
a carrier with
poor personal
hygiene. Foods
implicated in
foodborne illnesses
include salads,
lettuce, raw
oyster, watermelon,
spaghetti, beans,
and hamburger.
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Control
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Infected
food handlers
are the most
likely source
of contamination
of food by Shigella,
so good personal
hygiene is necessary
to control the
organism. Other
control measures
include use
of properly
treated water,
sanitary disposal
of sewage, and
control of flies
and rodents.
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