Sunday, June 27, 2010

Shigella and Yersinia

Shigella and Yersinia
Shigella
Shigella causes little less than 10 percent of all food borne illness in the United States. It is widespread worldwide and is very virulent: as few as ten cells cause infection.

Shigellosis (the disease caused by Shigella) usually strikes between twelve and fifty hours after the contaminated food is consumed.

It can cause abdominal pain, cramps, diarrhea, fever and vomiting.

On rare occasions it can cause Reiter’s syndrome, reactive arthritis and hemolytic uremic syndrome.

It is often found in prepared salads, raw vegetables, milk, other dairy products and poultry.

Yersinia
There are three pathogenic species of Yersinia. Y. pestis causes the plaque and is not transmitted through food. Y. enterocolitica and Y. pseudotuberculosis cause gastrointestinal problems, including abdominal pain, diarrhea and vomiting.

Yersinia infections often mimic appendicitis and can sometimes result in unnecessary surgery.

The bacteria can also cause infectious in wounds, joints and the urinary tract.

Y. pseudotuberculosis is very rare in the United states but occurs more frequently in Japan, Scandinavia and other parts of northern Europe.

Strains of Y. enterocolitica can be found in meats, including beef, pork, lamb, oyster and fish and also in raw milk.

Although most people recover quickly from yersiniosis, about 2 to 3 percent develop reactive arthritis.
Shigella and Yersinia
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