ABSTRACT
Abstract ................................................................................................. 180 7.1 Introduction .................................................................................. 180 7.2 Biological Characteristics ............................................................ 181 7.3 Epidemiology ............................................................................... 182 7.4 Methods of Isolation and Identification ....................................... 184 7.5 Pathogenesis ................................................................................. 190 7.6 Food Items Associated with Shigella Outbreaks ......................... 191 7.7 Treatment and Prevention ............................................................ 196 7.8 HACCP for Shigella Outbreak Management ............................... 197 Keywords .............................................................................................. 197 References ............................................................................................. 197
SUSHMA GURUMAYUM1, SUSHREE SANGITA SENAPATI1, PRASAD RASANE2,3*, and SAWINDER KAUR3
1Department of Microbiology, College of Allied Health Sciences, Assam Down Town University, Panikhaiti, Guwahati 781026, India
2Centre of Food Science and Technology, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
3Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar 144411, Punjab, India
*Corresponding author. E-mail: rasaneprasad@gmail.com
ABSTRACT
Shigella has proved to be a great menace in causing foodborne illness. Numerous species of Shigella have been reported to cause diseases such as dysentery, seizures, toxemia, shigellosis, and neurotoxicity. It could be transmitted through various biotic and abiotic vectors making it a potential epidemic organism. Several methods of shigella detection such as molecular methods (multiplex PCR and ATP bioluminescence), immunological methods (ELISA) and biophysical and biochemical methods (electrical impedometry and flow cytometry) have been developed so far. Although several treatments and curative techniques have been suggested worldwide, there is a constant threat of drug resistance with Shigella. Food processing areas are major source of Shigella contamination hence certain hazard analysis programs followed in such facilities needs to be upgraded to curb Shigella contamination.
