The infectious dose (amount required to cause illness) is believed to be as low as 10 cells of the Shigella organism, depending on the age and health of the affected individual. Most people infected with Shigella develop diarrhea (often containing blood and mucus), fever and stomach cramps starting a day or two after they are exposed to the bacterium. Symptoms of shigellosis often last for five to seven days. In some people, especially young children and the elderly, the illness can be so severe that the patient needs to be hospitalized. A severe infection with high fever may also be associated with seizures in children less than two years old. Shigella can be shed in the feces of some individuals for three to five weeks after symptoms of illness subside.
Control of the disease relies on thorough cooking and on adequate separation of raw and cooked products. Good sanitary practices and adequate personal hygiene, including effective hand washing, are also critical. Infected food handlers should not be working with food.
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