Shigella dysenteriae

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Shigella dysenteriae
Dark-field microscopy revealing Shigella dysenteriae bacteria
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Pseudomonadota
Class: Gammaproteobacteria
Order: Enterobacterales
Family: Enterobacteriaceae
Genus: Shigella
Species:
S. dysenteriae
Binomial name
Shigella dysenteriae
(Shiga 1897)
Castellani & Chalmers 1919

Shigella dysenteriae is a species of the rod-shaped

enterocytes.[3]

Signs and symptoms

The most commonly observed signs associated with Shigella dysentery include

hemolytic-uremic syndrome, which includes anemia, thrombocytopenia, and kidney failure. If infected with S. dysenteriae, an individual will experience a severe case of shigellosis.[4]
Mortality is higher with S. dysenteriae type 1.[3] Most cases of shigellosis are in developing countries. Shigellosis outbreaks in Asia, Latin America and Africa have had mortality rates of up to 20%.[4]

Diagnosis

Since the typical fecal specimen is not sterile, the use of selective plates is mandatory. XLD agar, DCA agar, or Hektoen enteric agar are inoculated; all give colorless colonies as the organism is not a lactose fermenter. Inoculation of a TSI slant shows an alkaline slant and acidic, but with no gas, or H
2S production. Following incubation on SIM, the culture appears nonmotile with no H
2S production. Addition of Kovac's reagent to the SIM tube following growth typically indicates no indole formation (serotypes 2, 7, and 8 produce indole[5]). Mannitol tests yields negative results.[4] Ornithine Decarboxylase tests yield negative results.[4]

Treatment

Treatment for shigellosis, independent of the subspecies, requires an

Opioids should be avoided for treatment of Shigellosis.[3]

Epidemiology

Shigella infections may be contracted by a lack of monitoring of water and food quality, unsanitary cooking conditions and improper hygiene practices.[6] S. dysenteriae spreads through contaminated water and food, causes minor

meningismus.[4]

Contamination is often caused by bacteria on unwashed hands during food preparation, or soiled hands reaching the mouth.[citation needed]

See also

References

  1. ISBN 978-0-357-62624-5
    .
  2. ISBN 978-0-9631172-1-2
    . Retrieved February 11, 2012.
  3. ^ a b c Ryan, Kenneth James (2018). "Chapter 33: Enterobacteriaceae". Sherris Medical Microbiology (7th ed.). McGraw-Hill Professional Med/Tech.
  4. ^ a b c d e f Karen C. Carroll; Jeffery A. Hobden; Steve Miller; Stephen A. Morse; Timothy A. Mietzner; Barbara Detrick; Thomas G. Mitchell; James H. McKerrow; Judy A. Sakanari (2016). "Chapter 15: Enteric Gram-Negative Rods (Enterobacteriaceae)". Jawetz, Melnick, & Adelberg's Medical Microbiology (27 ed.). McGraw-Hill Professional Med/Tech.
  5. ISBN 0-387-25496-X. {{cite book}}: |editor1-first= has generic name (help
    )
  6. ^ Justin L. Kaplan MD; Robert S. Porter MD (2018). Larry M. Bush,MD (ed.). Merck Manual Consumer Version.
  7. PMID 15493821
    .

External links
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