Introduction:Shigellabacteria cause shigellosis, a gastrointestinal infection most often acquired from contaminated food or water.Methods:In this review, the general characteristics ofShigellabacteria are described, cases of laboratory-acquired infections (LAIs) are discussed, and evidence gaps in current biosafety practices are identified.Results:LAIs are undoubtedly under-reported. Owing to the low infectious dose, rigorous biosafety level 2 practices are required to prevent LAIs resulting from sample manipulation or contact with infected surfaces.Conclusions:It is recommended that, before laboratory work withShigella, an evidence-based risk assessment be conducted. Particular emphasis should be placed on personal protective equipment, handwashing, and containment practices for procedures that generate aerosols or droplets.