The Search for Evidence to Support Practices in the Laboratory—Shigella spp Blacksell, Stuart D. text 2023 Applied Biosafety, Vol, 28, No, 2.

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96–101 Introduction: Shigella bacteria cause shigellosis, a gastrointestinal infection most often acquired from con taminated 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 identi?ed. 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 sur faces. Conclusions: It is recommended that, before laboratory work with Shigella, an evidence-based risk assess ment be conducted. Particular emphasis should be placed on personal protective equipment, handwash ing, and containment practices for procedures that generate aerosols or droplets. Blacksell, Stuart D. Shigella spp pathogen characteristics biosafety evidence knowledge gap analysis disinfection inactivation ARTVET2384 ARTVET2384 240212 20240212082133 INLIS000000000018758 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)