Typhoid fever

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Obesity, Sleep & Internal medicine
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Typhoid fever
Salmonella enterica serotype Typhi
Synonyms	N/A
Pronounce	N/A
Specialty	N/A
Symptoms	Fever, abdominal pain, headache, diarrhea or constipation, rash
Complications	Intestinal perforation, sepsis, meningitis
Onset	6–30 days after exposure
Duration	Weeks to months if untreated
Types	N/A
Causes	Salmonella enterica serotype Typhi
Risks	Travel to areas with poor sanitation, close contact with an infected person
Diagnosis	Blood culture, stool culture, Widal test
Differential diagnosis	N/A
Prevention	Vaccination, sanitation, handwashing
Treatment	Antibiotics such as azithromycin, ceftriaxone, ciprofloxacin
Medication	N/A
Prognosis	Good with treatment; 10–30% mortality if untreated
Frequency	11–20 million cases per year globally
Deaths	128,000 to 161,000 deaths per year globally

Typhoid fever is a serious, life-threatening illness caused by the bacterium Salmonella Typhi. It is spread through contaminated food and water, as well as close contact with an infected person. Symptoms include high fever, weakness, stomach pain, headache, and loss of appetite. If left untreated, complications can arise, and the condition can be fatal. Vaccines are available to help prevent typhoid fever, and it is generally treated with antibiotics.

Typhoid

Signs and symptoms

Typhoid fever typically presents with the following signs and symptoms:

• High fever (up to 104¬∞F or 40¬∞C)
• Weakness
• Stomach pain
• Headache
• Loss of appetite
• Diarrhea or constipation
• Rash (rose-colored spots on the chest)

Symptoms usually appear 1 to 3 weeks after exposure to the bacterium and can last for several weeks if left untreated.

Widal test slide

Causes

Typhoid fever is caused by the bacterium Salmonella Typhi, which is primarily spread through contaminated food and water. It can also be transmitted through close contact with an infected person. The bacteria are ingested and then multiply in the intestines, eventually entering the bloodstream and spreading to other organs.

Microscopic_Typhoid_Fever

Diagnosis

To diagnose typhoid fever, a doctor will typically take a medical history, perform a physical examination, and order laboratory tests, such as blood or stool cultures, to identify the presence of Salmonella Typhi.

Treatment

Typhoid fever is generally treated with antibiotics, such as ceftriaxone, azithromycin, or ciprofloxacin, to kill the bacteria. It is important to complete the full course of antibiotics to ensure effective treatment. In some cases, hospitalization may be necessary, particularly for severe cases or those with complications.

Prevention

Prevention of typhoid fever includes:

• Vaccination: There are two types of typhoid vaccines available, which can provide partial protection against the disease. Vaccination is especially important for travelers to areas where typhoid is common.
• Safe food and water practices: Drink only bottled or boiled water, avoid ice, and eat only thoroughly cooked food, especially when traveling to areas where typhoid is prevalent.
• Hand hygiene: Wash hands frequently with soap and water, especially before preparing or eating food and after using the toilet.

Epidemiology

Typhoid fever is more common in developing countries with poor sanitation and limited access to clean water. The World Health Organization estimates that there are 11 to 21 million cases of typhoid fever worldwide each year, resulting in 128,000 to 161,000 deaths. Travelers to areas with high rates of typhoid fever are at increased risk of infection.

Summary

Typhoid fever is an acute bacterial infection causing fever, headache, abdominal discomfort, and enlargement of the liver and spleen.

See also

• Salmonella
• Waterborne diseases
• Foodborne illnesses

External links

• World Health Organization - Typhoid
• Centers for Disease Control and Prevention - Typhoid Fever

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