About Shigellosis
Shigellosis is an infectious disease caused by a group of bacteria called Shigella. The Shigella bacteria pass from one infected person to the next.
Every year, about 15,000 cases of shigellosis are reported in the United
States. Approximately 60 to 900 cases of shigellosis are reported in
Minnesota each year.
On this page:
Fact Sheets
Symptoms
Duration of Illness
Complications
Transmission
Fact Sheets
- Shigellosis Fact Sheet
Answers to frequently asked questions about Shigella.
- Shigella Infections
CDC fact sheet that answers some common questions about shigellosis. Attention: Non-MDH link
Symptoms
Common symptoms include:
- diarrhea (often bloody)
- abdominal pain and cramps
- fever
- vomiting
Symptoms usually begin 1 to 3 days after exposure (range, 12 hours to 4 days).
Duration of Illness
- Shigellosis usually resolves in 4 to 7 days.
Complications
- In some persons, especially young children and the elderly, the diarrhea
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 2 years old.
- Some persons who are infected may have no symptoms at all, but may still pass the Shigella bacteria to others.
Transmission
- Shigella bacteria are present in the stools of infected persons while they are sick and for a week or two after recovery.
- Most Shigella infections are the result of the bacterium
passing from stool or soiled fingers of one person to the mouth of another
person.
- This happens when basic hygiene and handwashing habits are inadequate.
- It is particularly likely to occur among toddlers who are not fully toilet-trained.
- Family members and playmates of such children are at high risk of becoming infected (outbreaks typically occur in daycare and preschools settings).
- Transmission can also occur when swimming in or drinking contaminated water.
Do you suspect that you have a foodborne or waterborne illness? Visit reporting suspected foodborne/waterborne illnesses.
To report a suspected foodborne or waterborne illness call 1-877-FOOD-ILL.
Spotlight
Safer Farm Animal Contact Exhibits (Safer FACEs)
The Safer Farm Animal Contact Exhibits (Safer FACEs) training program can help you understand the risks of illness and injury from farm animals, and how to protect your visitors. Complete this free online training and the Minnesota Department of Health will provide certification that your venue has learned about these issues.
Turkey: Safe Thawing and Cooking
Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
Cooking for Groups
Consumer information about preparing and serving food for large groups. Information to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
Norovirus Infection
Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
There's No Such Thing as "Stomach Flu" (PDF)
Complaints of "stomach flu" are usually norovirus, the most common cause of gastrointestinal illness.
Food Safety Basics: Preventing Foodborne Illness
There's a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
Protect others if you are experiencing diarrhea!
Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.
Young children (children in diapers) that are experiencing diarrhea should not be allowed to go swimming or attend daycare.
Contact us:
If you have questions or comments about this page, use our IDEPC Comment Form or call 651-201-5414 for the MDH Infectious Disease Epidemiology, Prevention and Control Division.
