Shigella is most often transmitted in food establishments through:

Giải thích

Shigella spreads by the fecal-oral route — flies that land on feces and then on food, contaminated water, and food handlers who do not wash their hands after using the restroom — so it turns up in ready-to-eat salads. Handwashing and excluding ill staff are the controls. Freezing does nothing about a hand-to-food route, allergen cross-contact is an allergy hazard rather than an infection route, and poultry cooked below 165°F is the classic Salmonella and Campylobacter vehicle, not a Shigella one.