The Shigella bacterium is typically spread through contaminated food or person-to-person contact with carriers or those infected with the bacterium. Once infected, the bacterium remains in the body for 12 hours to several days before causing symptoms such as fever, abdominal pain, vomiting, loss of appetite, weakness, and painful bowel movements. The hallmark symptom is watery diarrhea that progresses to bloody mucus. The main risk of infection is meningitis, which can lead to serious symptoms such as vomiting, confusion, sensitivity to light, convulsions, and life-threatening complications. Antibiotic treatment is administered if the bacterium is detected in a laboratory culture.
The Ministry of Health in Israel has reported a significant increase in shigella infections, with thousands of cases reported last year compared to a few hundred cases in previous years. The ministry has noted a particular increase in infections among children in kindergartens. The rise in cases has been observed across different districts in the country, with certain regions reporting higher rates of infection. The ministry has urged doctors, parents, and kindergarten staff to prioritize hand and food hygiene practices to prevent the spread of the bacterium.
To reduce the risk of infection, the ministry recommends washing hands thoroughly before handling food, using separate cutting boards to prevent bacterial growth, ensuring eggs are clean and properly handled, and practicing safe food preparation techniques. In cases of illness, individuals are advised to stay away from educational institutions until symptoms subside. The ministry emphasizes the importance of reporting widespread outbreaks in kindergartens to the district health office for appropriate action to be taken.