Shigella and Bacillus food poisoning bacteria

Hello guys today we will discuss shigella and bacillus cerus both causes food poisoning and infect over digestive system

A wide variety of foods  daily infected by shigella.
Properties of shigella
·        gram negative rods
·        facultative anerobic
·        non spore forming
·        non molatile
·        rod shaped bacteria
·        non lactose fermenting
·        genetically closely related to E.Coli
Shigella species are:
      Shigella dysenteriae
      Shigella flexneri
      Shigella sonnei
      Shigella boydii
Sources (foods contaminated by Shigella species):
·        A wide variety of foods may be contaminated with Shigella, including salads (potato, shrimp, tuna, chicken, turkey, macaroni, fruit, and lettuce),
·        chopped turkey, rice balls, beans, pudding, strawberries, spinach, raw oysters, meat,
·        milk
·        Food containing moisture are more prone to get infected (as it provides favorable conditions for bacteria to grow)

Disease caused by shigella:
·        Shigellosis it is a bacterial infection that effects the digestive system.
·        The bacterial infection which can cause severe bloody diarrhea is prevelant among young kids.
·        It includes couple of diseases associated with the enteric tract.
·        It is transmitted via consumption of contaminated and unhygienic food.
·        Symptoms:
·        Start one two days after exposure.
·        It includes
·         Diarrhea
·        Fever
·        Abdominal pain
·        Feeling the need to pass the stools even when the bowels are empty.
·        Enterocolitis; that is often called bacillary dysentery (the term dysentery refers to bloody diarrhea and bacillary refers the rod shape of bacteria) or sometimes diarrhea with mucus which maybe mild to severe
·        Gastroenteritis
·        Lower abdominal pain
·        Vomiting
·        Rectal spasms
·        Reactive arthritis
·        Sepsis
·        Seizures
·        Hemolytic uremic syndrome

1.     Shigella species are transmitted by the fecal-oral route and most infections are transmitted from person to person.
2.     the risk of transmission and infection increases with poor hand hygiene, ingestion of contaminated food or water and inadequate sanitation.
3.     For shigella transmission, one must keep in mind the Four F's of transmission:
·        Fingers
·        Flies
·        Food
·        Feces

Prevention from Shigellosis is possible by following routinely steps:
The most important of these steps is hand washing.
1. Shigella infection can be prevented by keeping areas clean, washing your hands thoroughly after going to the toilet, changing nappies, before cooking and always before eating.
2. Avoid swallowing water from ponds, lakes or untreated pools.

Control measures
     Practice personal hygiene
     Chill foods rapidly in small quantities
     Prepare food in sanitary manner
     Cook food thoroughly
     Protect and treat water
     Dispose off sewage in sanitary manner
     Control flies

Diagnostic method:
Stool culture

Bacillus cerus

u Toxin producing bacteria
u Causes food poisoning
u rod-shaped, facultative anaerobic
u Found in soil and food

     A variety of foods, particularly rice and leftovers, as well as sauces, soups, tuna, shakes, liquid or dry foods and other prepared foods that have sat out too long at room temperature.


 Diarrheal: Watery diarrhea and abdominal cramps Emetic (vomiting): Nausea and vomiting
Duration of Illness    24 hours

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