Clinical Name: Shigella spp.
Common Name: Shigellosis
What Is Shigella?
Shigella is a group of bacteria that cause an infection known as shigellosis. These bacteria are transmitted through fecal-oral contact—either from contaminated food or water, or direct person-to-person contact. Only a small number of Shigella bacteria are needed to cause illness, making it highly contagious.
Source: CDC, WHO
Introduction
Shigellosis is more than just a stomach bug—it’s a highly contagious infection that can spread rapidly in any environment where people prepare or serve food. Whether it’s a food truck, school cafeteria, or high-volume kitchen, just a few Shigella germs can spark an outbreak.
And while many people recover without treatment, Shigella can cause severe symptoms and may require antibiotics—especially in vulnerable populations. For food handlers, preventing even a single case can protect your customers and your business from a costly health crisis.
Why It Matters
The U.S. sees around 450,000 shigellosis infections annually, with outbreaks commonly traced back to foodservice settings, child care facilities, and group housing. Infections can become drug-resistant, and asymptomatic individuals may still spread the bacteria.
Food Source Examples
| Food Source | Examples |
|---|---|
| Contaminated produce | Leafy greens, raw vegetables |
| Cold ready-to-eat items | Potato salad, deli sandwiches |
| Water | Ice, drinking water, water used to rinse foods |
| Poor hygiene practices | Food made by someone who didn’t wash hands |
If even one worker fails to wash their hands properly after using the restroom, they can unknowingly contaminate everything they touch. That’s why consistent hygiene training and enforcement are essential.
Symptoms
Symptoms of shigellosis usually appear 1–2 days after exposure and can last up to a week or more. Some people experience mild symptoms, while others may have severe or prolonged illness.
Symptom Details
| Symptom | Details |
|---|---|
| Diarrhea | Often bloody or prolonged |
| Fever | Usually low-grade but can be high in severe cases |
| Stomach cramps | Abdominal pain or tenderness |
| Tenesmus | Urgent need to pass stool even when bowels are empty |
| Nausea | May be present along with vomiting |
Drug-resistant Shigella is a growing concern—always consult a healthcare provider for treatment guidance.
Who’s at Risk
Anyone can get shigellosis, but some groups are more likely to contract or spread it:
- Children under 5 – Especially in daycare or school settings
- Foodservice workers – Due to close contact with food and shared spaces
- People experiencing homelessness – Shared hygiene spaces increase risk
- Men who have sex with men (MSM) – Due to higher exposure through contact
- International travelers – Exposure to unsafe food and water sources
How It Spreads
- Fecal-oral transmission – The most common route
- Person-to-person contact – Even small amounts of contaminated stool
- Contaminated food or drink – Especially raw produce, water, and cold foods
- Surfaces and utensils – Including doorknobs, faucets, and prep areas
How to Prevent It
Food workers can play a huge role in preventing the spread of Shigella. These food safety principles help reduce risk:
Step Action
| Step | Action |
|---|---|
| Clean | Wash hands thoroughly with soap and water before food prep and after restroom use |
| Separate | Avoid cross-contamination with raw and ready-to-eat foods |
| Cook | Ensure food is heated to safe internal temperatures |
| Chill | Refrigerate perishable foods promptly—below 40°F (4°C) |
Tip: Use single-use gloves and change them regularly—especially after restroom breaks or handling raw items.
Cleaning Measures
Consistent cleaning protocols can reduce the spread of Shigella within your foodservice environment:
- Sanitize restrooms and high-touch surfaces multiple times per shift
- Use separate cutting boards for raw and ready-to-eat items
- Disinfect utensils and food contact surfaces with approved solutions
- Ensure trash is emptied frequently and liners are replaced
Tip: Post handwashing signage near sinks to encourage consistent hygiene.
Protect Your Kitchen. Protect Your Business.
At Certivance, we know that food safety is only as strong as your team’s training. Our industry-specific learning tools empower foodservice workers to prevent the spread of infections like Shigella—before they become a health emergency.
👉 Train your team with Certivance
