1. The laboratory findings and symptoms described are suggestive of Shigellosis. Shigella sp. are facultative anaerobic, non-motile, non-spore forming, Gram negative bacilli belonging to the family Enterobacteriaceae. The incubation period, although variable from 12 hours to a week, is typically 1-3 days. Hemorrhagic colitis (causing bloody diarrhea) and severe abdominal cramps are characteristic findings. 2. Secondary outbreaks of hemorrhagic colitis (bloody diarrhea) are quite common in Shigellosis; food-borne transmission from improper hygiene being the most common cause. 3. The pathogen, being a facultative anaerobe, survives well in foods like salads, dips, shredded vegetables, etc. It is most commonly transmitted from an infected individual by ingestion through contaminated food and water, or direct contact. 4. The primary outbreak could have been stopped by securing the source of the infection; Shigella do not survive for long outside the host and infections are usually from a concentrated, point source. Proper hygiene is the easiest way to prevent Shigellosis; any individual suspected of infection must not be allowed to handle food preparation. Water used for washing ingredients and utensils must meet microbial standards. People who handle food preparation must follow strict hygienic measures. Solution 1. The laboratory findings and symptoms described are suggestive of Shigellosis. Shigella sp. are facultative anaerobic, non-motile, non-spore forming, Gram negative bacilli belonging to the family Enterobacteriaceae. The incubation period, although variable from 12 hours to a week, is typically 1-3 days. Hemorrhagic colitis (causing bloody diarrhea) and severe abdominal cramps are characteristic findings. 2. Secondary outbreaks of hemorrhagic colitis (bloody diarrhea) are quite common in Shigellosis; food-borne transmission from improper hygiene being the most common cause. 3. The pathogen, being a facultative anaerobe, survives well in foods like salads, dips, shredded vegetables, etc. It is most commonly transmitted from an infected individual by ingestion through contaminated food and water, or direct contact. 4. The primary outbreak could have been stopped by securing the source of the infection; Shigella do not survive for long outside the host and infections are usually from a concentrated, point source. Proper hygiene is the easiest way to prevent Shigellosis; any individual suspected of infection must not be allowed to handle food preparation. Water used for washing ingredients and utensils must meet microbial standards. People who handle food preparation must follow strict hygienic measures..

1. 1. The laboratory findings and symptoms described are suggestive of Shigellosis. Shigella sp. are
facultative anaerobic, non-motile, non-spore forming, Gram negative bacilli belonging to the
family Enterobacteriaceae. The incubation period, although variable from 12 hours to a week, is
typically 1-3 days. Hemorrhagic colitis (causing bloody diarrhea) and severe abdominal cramps
are characteristic findings.
2. Secondary outbreaks of hemorrhagic colitis (bloody diarrhea) are quite common in
Shigellosis; food-borne transmission from improper hygiene being the most common cause.
3. The pathogen, being a facultative anaerobe, survives well in foods like salads, dips, shredded
vegetables, etc. It is most commonly transmitted from an infected individual by ingestion
through contaminated food and water, or direct contact.
4. The primary outbreak could have been stopped by securing the source of the infection;
Shigella do not survive for long outside the host and infections are usually from a concentrated,
point source.
Proper hygiene is the easiest way to prevent Shigellosis; any individual suspected of infection
must not be allowed to handle food preparation. Water used for washing ingredients and utensils
must meet microbial standards. People who handle food preparation must follow strict hygienic
measures.
Solution
1. The laboratory findings and symptoms described are suggestive of Shigellosis. Shigella sp. are
facultative anaerobic, non-motile, non-spore forming, Gram negative bacilli belonging to the
family Enterobacteriaceae. The incubation period, although variable from 12 hours to a week, is
typically 1-3 days. Hemorrhagic colitis (causing bloody diarrhea) and severe abdominal cramps
are characteristic findings.
2. Secondary outbreaks of hemorrhagic colitis (bloody diarrhea) are quite common in
Shigellosis; food-borne transmission from improper hygiene being the most common cause.
3. The pathogen, being a facultative anaerobe, survives well in foods like salads, dips, shredded
vegetables, etc. It is most commonly transmitted from an infected individual by ingestion
through contaminated food and water, or direct contact.
4. The primary outbreak could have been stopped by securing the source of the infection;
Shigella do not survive for long outside the host and infections are usually from a concentrated,
point source.
Proper hygiene is the easiest way to prevent Shigellosis; any individual suspected of infection
must not be allowed to handle food preparation. Water used for washing ingredients and utensils

2. must meet microbial standards. People who handle food preparation must follow strict hygienic
measures.