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INTRODUCTION: Shigella bacteria cause shigellosis, a gastrointestinal infection most often acquired from contaminated food or water. METHODS: In this review, the general characteristics of Shigella bacteria are described, cases of laboratory-acquired infections (LAIs) are discussed, and evidence gaps in current biosafety practices are identified. RESULTS: LAIs are undoubtedly under-reported. Owing to the low infectious dose, rigorous biosafety level 2 practices are required to prevent LAIs resulting from sample manipulation or contact with infected surfaces. CONCLUSIONS: It is recommended that, before laboratory work with Shigella, an evidence-based risk assessment be conducted. Particular emphasis should be placed on personal protective equipment, handwashing, and containment practices for procedures that generate aerosols or droplets.

Original publication

DOI

10.1089/apb.2022.0046

Type

Journal article

Journal

Appl Biosaf

Publication Date

01/06/2023

Volume

28

Pages

96 - 101

Keywords

Shigella spp., biosafety evidence, disinfection, inactivation, knowledge gap analysis, pathogen characteristics