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    Typhoid Fever

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    Nazar
    Typhoid fever is a common bacterial infection caused by Salmonella Typhi that is transmitted through contaminated food or water. It causes slowly rising fever, headache, abdominal pain and rash. If left untreated it can have four stages over four weeks. It is diagnosed through blood cultures and tests for antibodies. Prevention involves proper sanitation, handwashing and typhoid vaccines that are recommended for travelers to endemic areas.

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    Typhoid Fever

    Uploaded by

    Nazar
    114 views3 pages
    Typhoid fever is a common bacterial infection caused by Salmonella Typhi that is transmitted through contaminated food or water. It causes slowly rising fever, headache, abdominal pain and rash. If left untreated it can have four stages over four weeks. It is diagnosed through blood cultures and tests for antibodies. Prevention involves proper sanitation, handwashing and typhoid vaccines that are recommended for travelers to endemic areas.

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    Typhoid fever is a common bacterial infection caused by Salmonella Typhi that is transmitted through contaminated food or water. It causes slowly rising fever, headache, abdominal pain and rash. If left untreated it can have four stages over four weeks. It is diagnosed through blood cultures and tests for antibodies. Prevention involves proper sanitation, handwashing and typhoid vaccines that are recommended for travelers to endemic areas.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    114 views3 pages

    Typhoid Fever

    Uploaded by

    Nazar
    Typhoid fever is a common bacterial infection caused by Salmonella Typhi that is transmitted through contaminated food or water. It causes slowly rising fever, headache, abdominal pain and rash. If left untreated it can have four stages over four weeks. It is diagnosed through blood cultures and tests for antibodies. Prevention involves proper sanitation, handwashing and typhoid vaccines that are recommended for travelers to endemic areas.

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    Download as DOC, PDF, TXT or read online from Scribd
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    Typhoid fever

    From Wikipedia, the free encyclopedia This article is about typhoid fever. For an unrelated disease with a similar name, see typhus. For a related disease which is caused by two different bacteria, see Paratyphoid fever. For the character in the 2006 film Elektra, see Typhoid (Elektra).

    Typhoid Fever(strong disease)


    Classification and external resources

    Rose spots on the chest of a patient with typhoid fever due to the bacterium Salmonella Typhi ICD-10 A01.0 ICD-9 002 DiseasesDB 27829 eMedicine oph/686 med/2331 MeSH D014435 Typhoid fever, also known as Typhoid,[1] is a common worldwide bacterial disease, transmitted by the ingestion of food or water contaminated with the feces of an infected person, which contain the bacterium Salmonella enterica, serovar Typhi.[2][3] The bacteria then perforate through the intestinal wall and are phagocytosed by macrophages. The organism is a Gram-negative short bacillus that is motile due to its peritrichous flagella. The bacterium grows best at 37C / 98.6F human body temperature. This fever received various names, such as gastric fever, abdominal typhus, infantile remittant fever, slow fever, nervous fever, pythogenic fever, etc. The name of "typhoid" comes from the neuropsychiatric symptoms common to typhoid and typhus (from Greek , "stupor").[4] The impact of this disease fell sharply with the application of modern sanitation techniques.

    Signs and symptoms


    Typhoid fever is characterized by a slowly progressive fever as high as 40 C (104 F), profuse sweating and gastroenteritis. Less commonly, a rash of flat, rose-colored spots may appear.[5]

    Classically, the course of untreated typhoid fever is divided into four individual stages, each lasting approximately one week. In the first week, there is a slowly rising temperature with relative bradycardia, malaise, headache, and cough. A bloody nose (epistaxis) is seen in a quarter of cases and abdominal pain is also possible. There is leukopenia, a decrease in the number of circulating white blood cells, with eosinopenia and relative lymphocytosis, a positive reaction and blood cultures are positive for Salmonella typhi or paratyphi. The classic Widal test is negative in the first week.

    Transmission
    The bacteria which causes typhoid fever may be spread through poor hygiene habits and public sanitation conditions, and sometimes also by flying insects feeding on feces. Public education campaigns encouraging people to wash their hands after defecating and before handling food are an important component in controlling spread of the disease. According to statistics from the United States Centers for Disease Control and Prevention (CDC), the chlorination of drinking water has led to dramatic decreases in the transmission of typhoid fever in the U.S.A.

    Diagnosis of typhoid
    Diagnosis is made by any blood, bone marrow or stool cultures and with the Widal test (demonstration of salmonella antibodies against antigens O-somatic and H-flagellar). In epidemics and less wealthy countries, after excluding malaria, dysentery or pneumonia, a therapeutic trial time with chloramphenicol is generally undertaken while awaiting the results of Widal test and cultures of the blood and stool.[9] The Widal test is time consuming and oftentimes when diagnosis is reached it is too late to start an antibiotic regimen. The term "enteric fever" is a collective term that refers to typhoid and paratyphoid.[10]

    Prevention
    Main article: Typhoid vaccine

    Doctor administering a typhoid vaccination at a school in San Augustine County, Texas

    1939 conceptual illustration showing various ways that typhoid bacteria can contaminate a water well (center) Sanitation and hygiene are the critical measures that can be taken to prevent typhoid. Typhoid does not affect animals and therefore transmission is only from human to human. Typhoid can only spread in environments where human feces or urine are able to come into contact with food or drinking water. Careful food preparation and washing of hands are crucial to preventing typhoid. There are two vaccines licensed for use for the prevention of typhoid:[11] the live, oral Ty21a vaccine (sold as Vivotif Berna) and the injectable Typhoid polysaccharide vaccine (sold as Typhim Vi by Sanofi Pasteur and Typherix by GlaxoSmithKline). Both are between 50% to 80% protective and are recommended for travellers to areas where typhoid is endemic. Boosters are recommended every 5 years for the oral vaccine and every 2 years for the injectable form. There exists an older killed whole-cell vaccine that is still used in countries where the newer preparations are not available, but this vaccine is no longer recommended for use, because it has a higher rate of side effects (mainly pain and inflammation at the site of the injection).[11]

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