<unk>  is a common foodborne or waterborne infectious illness caused by Shigella species, a gram-negative, non-motile, facultatively anaerobic, non-spore-forming rod. Shigella was first discovered by Dr. Kiyoshi Shiga following a bacillary dysentery outbreak in Japan in 1896. It is commonly spread by the fecal-oral route in regions of poor sanitation. Although individuals of all age groups may acquire<unk> , high risk patients include young children, elderly patients, and immunocompromised patients. Clinical manifestations typically include diffuse, colicky abdominal pain, fever, and mucoid/bloody diarrhea that develop as early as 12 hours to 3 days following ingestion of Shigella and typically self-resolve within 5 to 7 days of symptom onset. If left untreated, the majority of patients recover spontaneously, but intestinal and systemic complications, such as post-infectious arthritis (Reiter's syndrome) or hemolytic uremic syndrome (HUS), may develop in a few individuals. Individuals with suspected infection should undergo blood and stool work-up for appropriate diagnosis and choice of antimicrobial agents. The cornerstones of the treatment of<unk>  are fluid and salt replacement and antibiotic therapy. Antibiotic therapy is recommended among all patients and usually consists of a 3 day course of trimethoprim/sulfamethoxazole or ciprofloxacin in patients with a documented resistant strain. Although there is currently no vaccine for<unk> , primary prevention consists of proper hand hygiene, as well as safe food and water practices.
Shigellosis
Brucellosis
Salmonellosis
Bartonellosis
Legionellosis
Campylobacteriosis
Dysentery
Listeriosis