Shigella bacteria

In addition to these microorganisms, three other types are readily destroyed Enteric vegetative bacteria (Eberthella, Shigella, Salmonella and Vibrio species) Worms such as the block flukes (Schistosoma, species) Viruses (for example, the virus of infectious hepatitis). Each of these groups of organisms differs in its reaction with chlorine. 

Bacteriophages, or as they are more sin tly termed, phages, are vimses that have bacteria as their host cells. The name was first given by D Herelle to an agent which he found could produce lysis of the dysentery bacillus Shigella shiga. D Herelle was convinced... 

Bacteria are likely precipitants in many other cases including Escherichia coli, Salmonella species, Shigella species, Vibrio cholerae, and Clostridium difficile. The term dysentery has often been used to describe some of these bacterial infections when associated with serious occurrences of bloody diarrhea. Additionally, acute diarrheal conditions can be prompted by parasites-protozoa such as Entamoeba histolytica, Microsporidium, Giardia lamblia, and Cryptosporidium parvum. Most of these infectious agents can be causes of traveler s diarrhea, a common malady alflicting travelers worldwide. It usually occurs during or just after travel subsequent to the ingestion of fecally-contaminated food or water. It has an abrupt onset but usually subsides within 2 to 3 days. 

Stool may also be analyzed for mucus, fat, osmolality, fecal leukocytes, and pH. The presence of mucus suggests colonic involvement. Fat in the stool may be due to a malabsorption disorder. Fecal leukocytes can be found in inflammatory diarrheas including infections caused by invasive bacteria (e.g., E. coli, Shigella, and Campylobacter species). Stool pH (normally greater than 6) is decreased by bacterial fermentation processes. 

Travelers diarrhea is most commonly caused by bacteria such as Shigella, Salmonella, Campylobacter, and Escherichia coli, although viruses are being recognized increasingly as a significant cause of travelers diarrhea as well. 

Each year in the United States, approximately 76 million food-borne illnesses occur, leading to 325,000 hospitalizations and over 5000 deaths.40 A number of bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause foodborne illness include Staphylococcus aureus, C. perfringens, C. botu-linum, and Bacillus cereus (Table 73-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours. 

Ribosome inactivating cytotoxic protein that irreversibly inhibits protein synthesis in cells, causing cell death. It is a solid obtained from bacteria (Shigella dysenteriae). 

Shigellosis Bacillary dysentery caused by bacteria of the genus Shigella, often occurring in epidemic patterns. 

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