Preventing Foodborne Illness: Shigellosis
EDIS Cover Volume 2005 Number 12 hibiscus image
view on EDIS



How to Cite

Schneider, Keith R., Renée M. Goodrich, Michael J. Mahovic, and Rajya Shukla. 2005. “Preventing Foodborne Illness: Shigellosis: FSHN0517/FS128, 9/2005”. EDIS 2005 (12). Gainesville, FL.


Shigella is a Gram-negative, nonmotile, non-sporeforming, rod-shaped bacterium capable of causing disease in humans. Disease occurs when virulent Shigella organisms are consumed and invade the intestinal mucosa, resulting in tissue destruction. Some Shigella strains produce enterotoxin and Shiga-toxin (very much like the verotoxin of E. coli O157:H7). Shigella poisoning, also known as “shigellosis,” is typically self-limiting, treatable, and most people recover quickly. This document is FSHN05-17, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Originally published September 2005.

FSHN0517/FS128: Preventing Foodborne Illness: Shigellosis (
view on EDIS


FDA. Oct. 2001. HACCP: A state-of-the-art approach to food safety. Last date of access: 3 August 2005.

FDA/CFSAN. Shigella spp. Jan 2005. Chapter 19 in "The Bad Bug Book." Last date of access: 3 August 2005.

Mead, P.S., L. Slutsker, V. Dietz, L.F. McCaig, J.S. Bresee, C. Shapiro, P.M. Griffin, and R.V. Tauxe. 1999. Food-related illness and death in the United States. Emerging and Infectious Diseases 5:607-625. Last date of access: 3 August 2005. Available as .pdf at

Ringrose J. H., A.O. Muijsers, Y. Pannekoek, B.A. Yard, C.J.P. Boog, L. Van Alphen, J. Dankert and T.E.W. Feltkamp. 2001 Influence of infection of cells with bacteria associated with reactive arthritis on the peptide repertoire presented by HLA-B27. J. Med. Microbiol. 50:385-389.

Stehulak, N. Ohio State University extension fact sheet, HYG-5563-98. Shigella: An infectious foodborne illness. Last date of access: 3 August 2005.

The Florida Legislature. 2005. The 2005 Florida Statues. Last date of access: 3 August 2005.