Which preventive measure is essential for controlling Shigella spp.?

To effectively control the spread of Shigella spp., excluding food handlers who have diarrhea is a critical preventive measure. Shigella is primarily transmitted through the fecal-oral route, often through food that has been handled by an infected person. When food handlers exhibit symptoms like diarrhea, they can easily contaminate food and surfaces. Therefore, it is essential for food safety that anyone exhibiting these symptoms is excluded from food handling duties until they are symptom-free and have been cleared to return to work.

This focus on excluding symptomatic food handlers not only helps prevent direct transmission of the bacteria but also minimizes the risk of outbreaks within food service operations. Ensuring that only healthy employees are involved in food preparation is a key strategy in maintaining food safety and protecting public health.