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Following an increase in recalls triggered by a wide range of pathogens in a wider variety of foods, we’ve also witnessed a recent increase in reported Shigella cases (typically associated with improper hygiene and food handling). Thus, in addition to paying greater attention to the food we buy, it also appears we all need to start paying greater attention to how, exactly, we’re preparing it.

Indeed, in April, the Macon County Health Department reported that Shigella cases were on the rise, with nearly 70 cases reported already this year. According to the Illinois Department of Public Health, as many as 1,300 cases of Shigellosis are reported throughout the state annually. Because many mild cases go unreported, it is expected that at least 20 times more people are infected with the bacterium than are actually reported.

In turn, health officials from the Arkansas Department of Health recently confirmed similar trends, noting that more cases have been identified this year than every before.

And, now, Wisconsin, along with other states, is being added to the list. The Grant County Health Department, in Platteville, for example, is reminding individuals to follow good hygienic practices after a spike of about a dozen cases of Shigella-related illness were recently confirmed.

Shigella is a group of bacteria that can cause shigellosis, an acute bacterial infection of the lining of the intestines. Although easily avoidable, the illness can spread quickly as a result of inadequate hand washing or eating contaminated food. Symptoms include diarrhea, fever and stomach cramps. Mild bleach-water solutions or antibacterial wipes, however, can eliminate Shigella bacteria from food contact and other surfaces.

Individuals who have experienced diarrhea symptoms for more than two days should see a physician. Laboratory tests can be done to diagnose Shigella and, in some cases, antibiotics can be used to treat the condition.

Although no one enjoys reporting on food-borne illnesses, they do serve as a healthy (and constant) reminder that we all play an integral role in keeping our food safe.

Thus, whether you’re out on the town, attending a gathering or preparing a meal at home, keep yourself (and those around you) healthy by not only paying close attention to the foods you eat, but also how, exactly, those foods made it to the table.

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Shigella are Gram-positive, nonmotile, nonsporeforming rod-shaped bacteria. Shigella bateria were discovered over 100 years ago by a Japanese scientist named Shiga, for whom they are named. Currently, Shigella (shigellosis) accounts for approximately 10% of reported food-borne illness in the United States. There are several different kinds of Shigella that cause illness: Shigella sonnei, known as "Group D" Shigella, accounts for over two-thirds of shigellosis in the United States. In turn, Shigella flexneri, or "group B" Shigella, accounts for the majority of the rest.  Other types of Shigella are rare in this country, though they continue to be important causes of disease in the developing world. One type found in the developing world, Shigella dysenteriae type 1, can cause deadly epidemics.

In addition to person to person transmission (through the fecal-oral route), Shigella may also be acquired from eating contaminated food, or by drinking or swimming in contaminated water. Incriminting foods have included salads (potato, tuna, shrimp, macaroni, and chicken), raw vegetables, milk and dairy products, and poultry. 

Shigella are highly infectious, and a relatively small number of organisms can cause illness.  In turn, illness is caused when Shigella organisms are consumed and then attach to and penetrate the epithelial cells of the intestinal mucosa.  After invasion, the bacteria multiply and spread to contiguous cells resulting in tissue destruction. Some strains produce enterotoxin and Shiga toxin (similar to the verotoxin of E. Coli O157:H7).  Symptoms include abdominal pain, cramps, diarrhea, fever, vomiting and/or blood or mucus in stools. Symptoms typically occur between 36 and 48 hours after the consumption of contaminated food, and will typically resolve within 4 to 7 days.  

As with other common food-borne pathogens, the spread of Shigella can be prevented by frequent and careful handwashing with soap.  

References:

 www.cdc.gov/nczved/dfbmd/disease_listing/shigellosis_gi.html

www.cfsan.fda.gov/~mow/chap19.html

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