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IntroductionShigella bacteria cause shigellosis, a gastrointestinal infection most often acquired from contaminated food or water.MethodsIn 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.ResultsLAIs 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.ConclusionsIt 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

Applied biosafety : journal of the American Biological Safety Association

Publication Date

06/2023

Volume

28

Pages

96 - 101

Addresses

Mahidol-Oxford Tropical Research Medicine Unit, Faculty of Tropical Medicine, Mahidol University, Bangkok, Thailand.