Shigella spp. is commonly found in which types of foods?

Shigella spp. is a type of bacteria that is often associated with foodborne illnesses, particularly those involving ready-to-eat foods that are handled by people. It is most commonly found in foods that are prepared with water containing fecal matter or in situations where good hygiene is not practiced. Salads that contain chicken and tuna are particularly susceptible to contamination since they are typically prepared in environments where they can be exposed to pathogens through improper handling or inadequate refrigeration.

These salads are often served cold and may be made ahead of time, which increases the risk if they are not kept at safe temperatures or if food handlers do not follow proper hygiene practices, such as washing hands or using gloves appropriately.

In contrast, foods such as frozen meals and snacks, hot soups and broths, and bagged chips and candies are less likely to be vehicles for Shigella spp. contamination due to their preparation and consumption methods, which generally minimize the risk of handling-related contamination.