Typhoid Fever

What is typhoid fever?

Typhoid fever is a serious bacterial infection caused by the bacterium Salmonella Typhi. It is typically spread through contaminated food and water.

Transmission

• Contaminated Food and Water:
  • The primary mode of transmission is through ingestion of food or water contaminated with Salmonella Typhi.
  • Human Carriers:
    • Some people, known as carriers, recover from the symptoms but continue to carry and spread the bacteria.

Symptoms

• High fever: Often rising gradually over several days.
• Headache
• Rash
• Weakness and fatigue
• Stomach pain and loss of appetite
• Constipation or diarrhea

High Risk Groups

• Children
• People with weakened immune systems
• Travelers to endemic areas

Complications

If untreated, typhoid fever can lead to serious complications such as:

• Sepsis: A widespread infection that can be life-threatening.
• Intestinal Bleeding or Perforation: Can cause severe abdominal pain, nausea, vomiting, and sepsis.
• Organ Failure: Severe cases can lead to multiple organ failures.

Incubation Period

The incubation period of both typhoid and paratyphoid infections is 6–30 days. The onset of illness is insidious, with gradually increasing fatigue and a fever that rises daily from low-grade to 38°C–40°C.

Diagnosis

Blood tests are used to detect the presence of Salmonella Typhi.

Treatment

Antibiotics are the primary treatment for typhoid fever.

Vaccination

There are vaccines available for typhoid fever, which can help prevent the disease, especially for people traveling to areas where typhoid fever is common.

Prevention

• Ensure access to clean and safe drinking water.
• Regular handwashing, especially before eating and after using the bathroom, is crucial.
• Proper sewage disposal and sanitation can help prevent the spread of the disease.
• Eat well-cooked foods and avoid raw fruits and vegetables unless they can be peeled or washed with safe water.