Shigella

Shigellosis
 

  • Causa de la enfermedad: Infección por la bacteria Shigella

  • Período de incubación: Entre 1 y 2 días después de haber sido expuesto a la bacteria

  • Síntomas: Diarrea, fiebre, malestares estomacales.

  • Posibles contaminantes: Comer alimentos contaminados, que pueden verse y oler normal y/o beber agua contaminada

  • Pasos para la prevención: Reportar brotes al Departamento de la Salud y asegurarse de que los Recursos de Agua Potable cumplan con los requisitos de sanidad


  • Article History
    • Revision Date: 10/18/2004

Food Safety Tip of the Day

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension

Resources:

Foodborne Pathogen of the Day

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