Shigella

It is a member of the Enterobacteriaceae family. It is a gram negative, non-motile, non-sporeless, non-encapsulated, facultative anaerobic, oxidative and fermentative metabolism bacillus that is pathogenic for humans. Bacteria of the genus Shigella (O) are divided into groups as A, B, C, D according to their somatic antigen structures and their effects on mannitol. These groups are; S. dysenteriae, S. flexneri, S. boydii, S. sonnei.

Mannit Negative Shigella s S. dysenteriae (Serogroup A)

Serovar A1 (S. dysenteriae = Shiga bacillus)

Serovar A2 (S. schmitzii)

Serovars A3-7 (in S. arabinotar)

Serovars A8-12

Mannit Positive Shigella s S. flexneri (Serogroup B, serovars; B 1-6,X, Y)

S. boydii (Serogroup C, serovar; C 1-18)

S. sonnei (Serogroup D, serovar; D)

Although Shigella are immobile, movement is seen only in Shigella flexneri with Type-1 fimbria. Shigella are distinguished from Salmonella by being inactive. They make bacteriocin (colisine), which acts on other gut bacteria. When the bacteria is lysed, the somatic antigen (O) is released, which is in lipoprotein structure and has endotoxin properties. Of the Shigella, only Shigella dysenteriae secretes exotoxin to the environment. Shigellas cause edema, profuse mucus secretion, abscesses and ulcerations in the large intestinal mucosal epithelium. While these bacteria can survive for a long time in watery, moist and sunless environments, they are not resistant to high heat, sunlight and antiseptics.

Its Diseases

Shigella bacterium appears with the appearance of abdominal pain, nasal congestion and bloody diarrhea after 12 hours or 2-6 days of incubation period after ingestion with food and drink. If Shigella is isolated with these findings, this disease is called Bacillary Dysentery.

Epidemiology and Prevention

Since the host of Basil Dysentery is human, preventive methods should be applied for people who are sick and carriers. For this; faeces and other wastes should be disposed of in appropriate sewer systems, drinking and utility water should be clean and controlled, food and beverages should be prepared in accordance with health conditions, porters (carriers) should be identified and treated, and they should not be employed in food-prepared sections.

Cure

It is done on antibiotics. Sick people need to be fed in a way to relieve pain and prevent water and electrolyte loss.