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Shigella as a Food borne Pathogen.

J L Smith1

  • 1U. S. Department of Agriculture, Eastern Regional Research Center, 600 East Mermaid Land, Philadelphia, Pennsylvania 19118.

Journal of Food Protection
|April 14, 2019
PubMed
Summary

Shigellosis outbreaks in the US are increasingly linked to foodborne transmission, not just waterborne sources. This review examines Shigella

Area of Science:

  • Microbiology
  • Food Safety
  • Public Health

Background:

  • Shigellosis is traditionally viewed as a waterborne illness.
  • Recent public health data indicate a significant rise in foodborne Shigella outbreaks in the United States.
  • This shift necessitates a re-evaluation of Shigella's role in foodborne disease.

Purpose of the Study:

  • To review the role of Shigella as a foodborne pathogen.
  • To consolidate current knowledge on Shigella's taxonomy, epidemiology, and virulence.
  • To explore its behavior in food systems and detection methods.

Main Methods:

  • Literature review of scientific publications and public health data.
  • Analysis of Shigella's characteristics relevant to foodborne transmission.

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  • Synthesis of information on pathogen detection in food products.

    • Main Results:

    • Shigella is a significant cause of foodborne illness in the US.
    • Understanding its growth, survival, and virulence in food is crucial.
    • Effective detection methods are vital for food safety.

    Conclusions:

    • Foodborne transmission is a primary driver of shigellosis in the US.
    • Further research into Shigella's foodborne aspects is warranted.
    • Enhanced surveillance and control measures for foodborne Shigella are needed.