Salmonella and Shigella species

Clin Lab Med. 1999 Sep;19(3):469-87, v.

Abstract

Salmonella and Shigella are the second and third most common causes of bacterial food-borne disease in the United States and are a major global health problem. The prevention and treatment of disease caused by these organisms are complicated by the increase in multidrug-resistant strains and the lack of an effective vaccine. This article discusses the epidemiology, clinical features, and diagnostic techniques for both enteric pathogens.

Publication types

  • Review

MeSH terms

  • Animals
  • Dysentery, Bacillary / epidemiology
  • Dysentery, Bacillary / etiology
  • Dysentery, Bacillary / microbiology*
  • Dysentery, Bacillary / therapy
  • Food Microbiology*
  • Humans
  • Salmonella Food Poisoning / epidemiology
  • Salmonella Food Poisoning / etiology
  • Salmonella Food Poisoning / microbiology*
  • Salmonella Food Poisoning / therapy
  • Salmonella* / classification
  • Salmonella* / isolation & purification
  • Salmonella* / pathogenicity
  • Shigella* / classification
  • Shigella* / isolation & purification
  • Shigella* / pathogenicity
  • United States / epidemiology
  • Virulence