

@book {14124,
	title = {Encyclopedia of {Food} {Microbiology}},
	year = {2014},
	publisher = {Academic Press},
	organization = {Academic Press},
	address = {London, UK},
	abstract = {The four species of Shigella cause shigellosis (bacillary dysentery), an acute infection in the intestine associated with mild to bloody diarrhea. Worldwide, there are over 120 million cases of shigellosis with an estimated 600000 deaths attributed to this pathogen annually. Some of the notable characteristics include a very low infectious dose; the route of transmission via the fecal{\textendash}oral route with the potential for rapid dissemination through a population; and humans as the primary host. Shigellae are formidable pathogens with a well-characterized genetic system required for virulence. These pathogens are not indigenous to any food and are most often introduced into foods during or after processing or packaging; a common route of contamination of foods is food handlers, usually with poor personal hygiene. Shigella species survive in many foods but are a challenge to isolate from different food matrices. Methods for the isolation and detection of Shigella from foods include bacteriological culturing and molecular-based assays.},
	keywords = {Enterobacteriaceae, Enteroinvasive E. coli, Foodborne illness, Foodborne outbreaks, Pathogen, Shigella, Shigellosis, Virulence plasmid},
	isbn = {978-0-12-384733-1},
	url = {http://www.sciencedirect.com/science/article/pii/B9780123847300003086},
	author = {Lampel, K.A.},
	editor = {Robinson, R}
}
