Shigellosis is an infectious disease caused by the Shigella bacteria which is a common source of foodborne illness. Shigella bacteria can be passed on to people through contaminated food or water. Symptoms of shigellosis include diarrhea, stomach cramps, vomiting, fever, and dehydration. Shigella spread easily; it takes just a small number of bacteria to make someone ill. People with a Shigella infection can spread the infection to others for several weeks after their diarrhea ends. For these reasons, Shigella is one of the FDA's Big 6 Pathogens, causing severe health problems and is especially serious for vulnerable populations such as children, elderly people, and those with weakened immune systems.

Food handlers can become infected with shigellosis and spread it through contaminated food, leading to outbreaks of shigellosis in communities and individuals. Outbreaks are typically caused by food workers handling food while they are ill or not washing their hands properly after using the bathroom. Water can easily become contaminated with Shigella as well. It is estimated that shigellosis causes around 450,000 infections in the United States each year.

Ingestion of Shigella-contaminated water is a common source of shigellosis infection, especially in areas with poor sanitation and limited access to clean drinking water. Potable water must always be used when serving the public and used for cleaning in foodservice operations. Shigella infections has been linked to the consumption of undercooked meat, raw vegetables and fruits that have come into contact with contaminated soil or water sources, as well as from direct contact with an infected person. Ready-to-eat foods are most at risk of contamination, as they are not cooked.

By taking a proactive approach, shigellosis can be effectively managed and prevented. Foodborne shigellosis can be prevented by following good hygiene practices including keeping food preparation areas clean and sanitized at all times and avoiding cross-contamination between cooked and raw foods as well as between ready-to-eat foods and other ingredients/foods being prepared. Regular inspections and training for food handlers help to ensure that shigellosis is prevented in the workplace, such as training and audits provided by ATC Food Safety.

If you need help setting up your internal self-insection program or scheduling private food safety inspections, ATC Food Safety is happy to provide free consultations to our loyal customers. Schedule your free consultation here.