A bacterial infections that grow in ones intestine and multiply and can cause serious infections to the abdominal organs in the body such as spleen, liver and gallbladder.
Symptoms occur normally one or two weeks after being infected.
Even after a complete recovery from Typhoid fever the patient may remain a carrier of the bacteria for a number of weeks, months or even years. Those who have had Typhoid should be very careful of personal hygiene and avoid handling food that other people eat until the bacteria is no longer present in the patient’s faeces.
National Organisation for Rare Diseases
Countries affected are:
Caribbean
Dominican Republic
Haiti
Saint Barthelemy (French Territorial Collectivity)
Saint Martin (French Territorial Collectivity)
Sint Maarten
Central America
El Salvador
Guatemala
Honduras
Nicaragua
Panama
South America
Colombia
Ecuador (Galapagos Islands)
French Guiana
Guyana
Paraguay
Suriname
Venezuela (Margarita Island)
Europe & Russia
France (Corsica)
Germany
Italy (Sardinia, Sicily)
Africa
Angola
Benin
Botswana
Burkina Faso
Burundi
Cameroon
Cape Verde
Central African Republic
Chad
Comoros
Congo
Côte d’Ivoire
Democratic Republic of Congo
Djibouti
Egypt
Equatorial Guinea
Eritrea
Eswatini (Swaziland)
Ethiopia
Gabon
Gambia
Ghana
Guinea
Guinea-Bissau
Kenya
Lesotho
Liberia
Libya
Madagascar
Malawi
Mali
Mauritania
Mauritius
Mayotte
Morocco
Mozambique
Namibia
Niger
Nigeria
Réunion
Rwanda
São Tomé and Príncipe
Senegal
Sierra Leone
Somalia
South Africa
South Sudan
Sudan
Togo
United Republic of Tanzania (Zanzibar)
Tunisia
Uganda
Zambia
Zimbabwe
Middle East
Iraq
Syria
Yemen
Asia
Afghanistan
Kazakhstan
Kyrgyzstan
Pakistan
Tajikistan
Turkmenistan
Uzbekistan
Bangladesh
Bhutan
Cambodia
China
North Korea
Laos
Malaysia (Sarawak, Sabah)
Myanmar
Nepal
India
Sri Lanka
Thailand
Timor-Leste
Vietnam
Australasia and Pacific
American Samoa
Federated States Of Micronesia
Fiji
Kiribati
Marshall Islands
New Caledonia
Niue
Northern Mariana Islands
Palau
Papua New Guinea
Samoa
Solomon Islands
Tokelau
Tonga
Tuvalu (Ellice Islands)
Vanuatu
Diarrhoea symptoms can last from 3- 8 days (it is advised as above to see your Medical Doctor as and not to wait).
Bacteria: Salmonella enteric serovartyphi, Paratyphi A, B or C (paratyphoid)
Contaminated faeces
Poor sanitation
Poor hygiene
Poor drinking and contaminated water
Contaminated food i.e. Eating vegetables fertilised from human waste (night soil) and eaten raw shellfish from sewage contaminated beds and contaminated milk products)
Source: Zipheal
Source: Medifit Biologicals
Source: Bar Stools 'Blood and mucus in stools'
Source: howshealth.com
Source: Shutterstock
Symptoms
High temperature greater than 38°C (100°F) or over and/or chills and sweats longer than 72 hours?
If one has this condition phone the medical doctor practice urgently rather than visiting the practice as one may spread it to others.
An infected person should stay away from work or school at least 48 hours after last attack of vomiting or diarrhoea.
Do not touch your face with unwashed hands
Avoid close contact with infected people
Avoid close contact with people who are already ill
Do not share towels and utensils, dishes , drinking glasses
Clean and disinfect frequently touched objects and surfaces
After an illness, clean surfaces that may have the virus on them with detergent and chlorine bleach.
Don’t prepare any food for other people until at least 2 or 3 days after diarrhoea/vomiting stops.
Don’t eat food that is prepared by someone who is ill with diarrhoea/vomiting.
Stay home and away from other people when ill.
One should reconsider to keeps pets if one has a weak immune system this includes when there are young children, pregnant women and elderly persons over 65 years old.
Take the following steps to avoid passing the illness on to others:
Wash your hands thoroughly with soap and water after going to the toilet.
Stay away from work or school until you’ve been completely free from any symptoms for at least 48 hours.
Help young children to wash their hands properly.
Don’t prepare food for others until you’ve been symptom free for at least 48 hours.
Don’t go swimming until you’ve been symptom free for at least 48 hours.
Where possible, stay away from other people until your symptoms have stopped.
Wash all dirty clothes, bedding and towels on the hottest possible cycle of the washing machine.
Clean toilet seats and toilet bowls, and flush handles, taps and sinks with detergent and hot water after use, followed by a household disinfectant.
Avoid sexual contact until you’ve been symptom free for at least 48 hours.
NHS choices
Travel
If you’re travelling to a country where there’s a high risk of getting the condition, the Information below can help prevent infection:
Don’t drink the local water unless you’re sure it’s clean (sterile) – drink bottled water or drinks in sealed cans or bottles.
If the water isn’t sterile, boil it for several minutes or use chemical disinfectant or a reliable filter.
Don’t clean your teeth with tap water.
Don’t have ice in your drinks because it may be made from unclean water.
Avoid fresh fruit or vegetables that can’t be peeled before eating.
Avoid food and drink sold by street vendors, except drinks in properly sealed cans or bottles.
NHS choices
Future advise especially when travelling to an infectious country:
Fresh foods: those that are peeled or cooked are the safest
Avoid high risk foods like shellfish
Boiling water is the best method of sterilisation
Chemicals are useful for preparing safe drinking water but have their limitations
Chlorine-based tablets are widely available and will be appropriate for most travellers
More intrepid travellers and those planning to use surface waters as a drinking water source should use an iodine-based product.
Panel 1: Choice of foods for the traveller
Usually safe
Risky
Best avoided
Freshly prepared and hot , cooked food including meat and consume quickly. boiled dairy i.e. milk and/or Indian chai.
Food from street vendors unless fresh and hot
Poorly stored food Cold foods left standing especially sauces Avoid buffets (hot or cold) left standing along time
Peeled fruit
Unpeeled fruit and salad unless well washed in clean water
Broad leafed salad i.e. lettuce due to large surface area packed with organisms- harder to wash off all
Canned food Dried food (bread, rice and pasta ) and freshly baked bread
Ice cream
Shellfish Rare meat and fish Unpasteurised dairy products Ice containing drinks
Iodine or chlorine used for water purification (as discussed later) can also be used for soaking and manufacturers of food products give recommendations for the appropriate concentrations.
There are three methods by which the traveller can prepare clean drinking water:
Boiling:
Boil water for a full five minutes at any altitude.
Chemical disinfection:
Iodine, chlorine, katedyne silver.
Filtration
The Pharmaceutical Journal, PJ, January 2000;():DOI:10.1211/PJ.2000.20000218
H.I.V Test
A H.I.V test should be offered if one has this condition if symptoms are ongoing.
Please talk to your healthcare professional (i.e. Medical Doctor/Pharmacist) for further advice
Detailed Information
Please copy and paste any key words from the title: Typhoid And Paratyphoid (Enteric Fever) in the following respective 'Medtick References and/or Sources' to find out more about the disease (this also may include diagnosis tests and generic medical treatments).
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