Salmonella and Shigella species.
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.
Edwards
B H
BH
Department of Pathology, Medical College of Georgia, Augusta, USA.
D000818:Animals; D004405:Dysentery, Bacillary / Q000453:epidemiology / Q000209:etiology / Q000382:microbiology* / Q000628:therapy; D005516:Food Microbiology; D006801:Humans; D012475:Salmonella / Q000145:classification / Q000302:isolation & purification / Q000472:pathogenicity; D012478:Salmonella Food Poisoning / Q000453:epidemiology / Q000209:etiology / Q000382:microbiology* / Q000628:therapy; D012760:Shigella / Q000145:classification / Q000302:isolation & purification / Q000472:pathogenicity; D014481:United States / Q000453:epidemiology; D014774:Virulence