Guidelines for the control of epidemics due to Shigella dysenteriae type 1

1. Sample public health messages for prevention of Shigella dysenteriae infection

2. Rules for preparing food safely to prevent dysentery

3. Making water safe by chlorination

4. Building a ventilated improved pit latrine

5. Collection and transport of stool specimens of Shigella

6. Supplies needed for laboratory identification of Shigella dysenteriae

7. Laboratory identification of Shigella

8. Antimicrobial susceptibility testing of Shigella

9. Isolation and identification of Escherichia coli O157

10. Treatment supplies for 100 persons in dysentery epidemics

11. Feeding during and after diarrhoea

12. WHO Collaborating Centres for Shigella