Case: People’s Daily News Morning Bus reported the following news: According to reports, cold cabbage, peanut rice, tofu brain and fried cake were the breakfast and lunch students ate at school on the 17th. 18 early morning, one after another students were sent to the hospital for fever, vomiting and diarrhea, and nearly 300 people were sent to the hospital for treatment before and after similar symptoms. The local CDC found Shigella sonnei in the patients’ excrement and initially diagnosed food poisoning caused by Shigella sonnei. I. What is shigellosis? Shigella spp. is a class of Gram-negative bacillus, is the most common pathogen of bacterial dysentery, commonly known as dysentery bacillus. Bacterial dysentery (referred to as bacillary dysentery), which we have often heard of, is an intestinal infectious diarrhea caused by Shigella dysenteriae, is one of the most common intestinal infectious diseases in the summer and autumn. Dysentery bacillus is divided into A, B, C, D four groups of bacteria, Shigella sunglasses belong to D group. Symptoms and signs The incubation period of dysentery varies in length, the shortest being a few hours, the longest being 8 days, and most being 2 to 3 days. According to the clinical manifestations are divided into common dysentery, toxic dysentery and chronic dysentery. (1) Common dysentery: Most of the dysentery is common type. The onset of dysentery is rapid, with chills and fever, temperature often above 39℃, headache, fatigue, vomiting, abdominal pain and shortness of breath. Pain in the left lower abdomen is obvious. Diarrhea is frequent, with dozens of stools per day, even uncountable. Because the rectum is often irritated by inflammation, there is always a desire to relieve the stool, but not much can be relieved, and this phenomenon is called posterior urgency. Frequent diarrhea can lead to dehydration. (2) Toxic dysentery: This type of patient is mostly 2 to 7 years old children. Most children have a sudden onset, high fever and even coma. If the child suddenly has high fever and convulsions, is very weak and ashen, the child should be sent to hospital immediately for examination and rescue. (3) Chronic dysentery: rare, mostly due to untimely diagnosis, incomplete treatment, bacterial drug resistance, weakness of the patient, and more than 2 months of illness. Three: the transmission of shigellosis dysentery is an intestinal infection from the mouth, mainly through the fecal – oral transmission, the transmission pathways are mainly the following four: 1, food-type transmission: eating cold food and unclean fruits and vegetables can cause bacillary dysentery occur. Bacteria with the chef and contaminated food with dysentery bacilli do cold food, etc., can often cause bacillary dysentery outbreaks. 2, water-type transmission: dysentery bacillus contaminated water can cause outbreaks of epidemic. If the patient and the carrier of feces improperly handled, water protection is not good, fecal contamination of natural water, well water, tap water without disinfection drinking, is often the root cause of bacillary dysentery outbreaks. 3, daily life contact type transmission: mainly through the contaminated hands and spread, this life contact is the main transmission route of non-epidemic season in the epidemic cases. Such as tables and chairs, toys, door handles, handrails, etc., can be contaminated with dysentery bacilli, if the hand contact with the above contaminated products, can carry bacteria, if immediately to grab food, or children have the habit of sucking fingers, will send bacteria into the mouth and cause disease. 4, fly transmission: flies have the habit of feces, food and food, very easy to cause food contamination and disease. Four, shigellosis prevention floods make people’s living environment becomes bad, especially water is seriously polluted, deteriorating dietary hygiene and poor living conditions, the possibility of local outbreaks of bacterial dysentery is great. The main preventive and control measures for bacteriophage dysentery are: 1, to improve food hygiene, to ensure water hygiene, make a good report of the epidemic, after the emergence of the epidemic, immediately identify and control the source of infection, prohibit patients or carriers of bacteria in the catering industry and conservation work, and limit the large gathering activities. 2, personal hygiene, do not drink raw water, use disinfected water to wash fruits and vegetables and dishes and gargle; wash your hands before and after meals, do not defecate anywhere; eat cooked food not cold dishes, leftover food to be heated and eaten; do raw and cooked separate to prevent flies from climbing food; seek medical treatment in a timely manner after getting sick.