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    Typhoid Fever: Prepared By: Joycemay G. Andaya

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    Emma Andaya
    Typhoid fever is caused by the bacterium Salmonella typhi. It is transmitted through contaminated food or water or contact with infected individuals. Symptoms occur 1-3 weeks after ingestion as the bacteria invade the intestines and bloodstream. Majority of cases in the Philippines occur in males aged 10-19. Treatment involves antibiotics and vaccination. The government recommends preventative measures like water boiling, handwashing, and food hygiene.

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    Typhoid Fever: Prepared By: Joycemay G. Andaya

    Uploaded by

    Emma Andaya
    61 views14 pages
    Typhoid fever is caused by the bacterium Salmonella typhi. It is transmitted through contaminated food or water or contact with infected individuals. Symptoms occur 1-3 weeks after ingestion as the bacteria invade the intestines and bloodstream. Majority of cases in the Philippines occur in males aged 10-19. Treatment involves antibiotics and vaccination. The government recommends preventative measures like water boiling, handwashing, and food hygiene.

    Original Description:

    A quick presentation of typhoid fever for school works

    Original Title

    Typhoid Fever

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    Typhoid fever is caused by the bacterium Salmonella typhi. It is transmitted through contaminated food or water or contact with infected individuals. Symptoms occur 1-3 weeks after ingestion as the bacteria invade the intestines and bloodstream. Majority of cases in the Philippines occur in males aged 10-19. Treatment involves antibiotics and vaccination. The government recommends preventative measures like water boiling, handwashing, and food hygiene.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    61 views14 pages

    Typhoid Fever: Prepared By: Joycemay G. Andaya

    Uploaded by

    Emma Andaya
    Typhoid fever is caused by the bacterium Salmonella typhi. It is transmitted through contaminated food or water or contact with infected individuals. Symptoms occur 1-3 weeks after ingestion as the bacteria invade the intestines and bloodstream. Majority of cases in the Philippines occur in males aged 10-19. Treatment involves antibiotics and vaccination. The government recommends preventative measures like water boiling, handwashing, and food hygiene.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 14

    Typhoid Fever

    Prepared by: Joycemay G. Andaya


    Pathophysiology
    • CAUSATIVE AGENT
    ▫ Salmonella typhi

    • MODE OF TRANSMISSION:

    Contaminated Contaminated sewage Poor hand hygiene


    food or water (poor water filtration)
    Pathophysiology

    Bacteria invade the


    End of incubation period,
    gallbladder, biliary
    bacilli enter bloodstream
    Ingest contaminated food system and lymphatic
    (Bacteremia phase)
    tissue of the bowel and
    (Onset of Typhoid Fever)
    multiply in high number

    Intact with enterocytes &


    M cells (ileal Peyer’s
    Ingested bacilli invade Then pass into the
    patches) during the 1-3
    small intestinal mucosa intestinal tract
    week of incubation
    period (Diarrhea)

    Taken up by macrophage s. Typhi multiply in the


    & transported to regional intestinal lymphoid
    lymph node tissue
    Epidemiology
    • Prevalence
    Epidemiology
    • Prevalence

    Majority of the
    confirmed cases
    were male (29 or
    56%). Most affected
    age group is 10 to 19
    years old (14 or
    27%)
    Epidemiology
    • Prevalence
    ▫ The distribution of cases for 2019 compared to
    epidemic and alert thresholds.
    Epidemiology
    • Geographical distribution

    There was a 41& increase of


    confirmed typhoid fever from
    37 cases in 2018 to 52 cases in
    2019. Most of the reported
    cases were from the following
    regions:
    • ARMM (10 or 19 %)
    • Region VII (9 OR 17%)
    • Region VIII (9 or 17%)
    • Region IX (9 or 17%)
    Risk factors
    • Work in or travel to areas where typhoid fever is
    established (endemic)
    • Work as a clinical microbiologist handling
    Salmonella typhi bacteria
    • Have close contact with someone who is infected
    or has recently been infected with typhoid fever
    • Drink water contaminated by sewage that
    contains Salmonella typhi
    DOC/1st line of treatment (Vaccines)
    • Two typhoid vaccines are currently available:
    ▫ Vi-PS vaccine (IM) - A polysaccharide vaccine
    based on the purified Vi-antigen
    ▫ Ty21a vaccine - A live attenuated oral vaccine (also
    available in capsules)
    DOC/1st line of treatment
    (Vaccines)
    • Antibiotics for Uncomplicated Typhoid fever
    DOC/1st line of treatment
    (Vaccines)
    • •Antibiotics
    Antibioticsfor
    forComplicated
    ComplicatedTyphoid
    Typhoidfever
    fever
    DOC/1st line of treatment
    (Vaccines)
    • Multi-drug resistant typhoid fever (MDRTF)
    Govt. program on disease prevention
    and control
    • According to DOH
    ▫ Boil water for drinking. (Upon reaching boiling point,
    extend boiling for two or more minutes) or
    ▫ Do water chlorination
    ▫ Cook food well and always use food cover to prevent flies
    and other insects from contaminating them.
    ▫ Wash thoroughly all vegetables and fruits especially those
    that are eaten raw.
    ▫ Avoid eating street vended foods.
    ▫ Wash hands with soap and water after using the toilet and
    before eating.
    ▫ Keep surrounding clean to prevent breeding of flies.
    References
    • https://www.doh.gov.ph/node/286
    • https://www.slideshare.net/yuyuricci/enteric-fe
    ver-typhoid-fever
    • https://www.doh.gov.ph/sites/default/files/stat
    istics/2019_Monthly_FWBD_Report_N2.pdf
    • http://thepafp.org/website/wp-content/uploads
    /2017/05/2017-Typhoid-fever-in-Adults.pdf

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