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Shigellosis, known historically as dysentery, is an infection of the intestines caused by Shigella bacteria. [1] [3] Symptoms generally start one to two days after exposure and include diarrhea, fever, abdominal pain, and feeling the need to pass stools even when the bowels are empty. [1]
Shigella is a genus of bacteria that is Gram negative, facultatively anaerobic, non–spore-forming, nonmotile, rod shaped, and is genetically nested within Escherichia. The genus is named after Kiyoshi Shiga, who discovered it in 1897. [1] Shigella causes disease in primates, but not in other mammals; it is the causative agent of human ...
The cause of dysentery is usually the bacteria from genus Shigella, in which case it is known as shigellosis, or the amoeba Entamoeba histolytica; then it is called amoebiasis. [1] Other causes may include certain chemicals, other bacteria, other protozoa, or parasitic worms. [2] It may spread between people. [4]
The CDC is warning about a rise in an almost untreatable stomach bug, the bacterial infection Shigella, which is a major cause of inflammatory diarrhea. CDC warns about the rise in almost ...
A shigella infection can cause bloody diarrhea, fever and stomach pain, among other symptoms, making this an illness no one wants to have.
It said Bulera died from shigella, a bacterium that causes shigellosis and symptoms like diarrhea, vomiting, cramps and dehydration. The infection is usually spread through contact with feces ...
Shigella infections may be contracted by a lack of monitoring of water and food quality, unsanitary cooking conditions and improper hygiene practices. [6] S. dysenteriae spreads through contaminated water and food, causes minor dysentery because of its Shiga toxin, but other species may also be dysentery agents. [7]
In children, bacteria are the cause in about 15% of cases, with the most common types being Escherichia coli, Salmonella, Shigella, and Campylobacter species. [13] If food becomes contaminated with bacteria and remains at room temperature for several hours, the bacteria multiply and increase the risk of infection in those who consume the food. [17]