What is typhoid fever?

Typhoid fever is a life-threatening infection caused by the bacterium Salmonella Typhi. Salmonella typhi is a gram negative bacterium that causes systemic infections and typhoid fever in humans. Salmonella is a genus of rod-shaped (bacillus) gram-negative bacteria of the Enterobacteriaceae family.

The two species of Salmonella are

  • Salmonella enterica
  • Salmonella bongori.

Salmonella enterica is the type species and is further divided into six subspecies that include over 2,500 serotypes.

It is usually spread through contaminated food or water.

Symptoms include prolonged fever, fatigue, headache, nausea, abdominal pain, and constipation or diarrhoea. Some patients may have a rash. Severe cases may lead to serious complications or even death.

Typhoid fever can be treated with antibiotics although increasing resistance to different types of antibiotics is making treatment more complicated.

Even when the symptoms go away, people may still be carrying typhoid bacteria, meaning they can spread it to others through their faeces.

An estimated 11–20 million people get sick from typhoid and between 128 000 and 161 000 people die from it every year. Poor communities and vulnerable groups including children are at highest risk.

The best way of avoiding Salmonella infections is make sure that everything is thoroughly cooked.

  • Wash Hands and Surfaces Often
  • Wash your hands, cutting boards, dishes etc with hot soapy water before handling food.
  • Separate raw meat, poultry, and seafood from other foods in your refrigerator.
  • Cook to Proper Temperatures
  • Refrigerate Promptly

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