Typhoid Fever - WHO

Definition of Typhoid Fever

Definition of Typhoid Fever, according WHO is a bacterial disease, caused by Salmonella typhi. It is transmitted by ingesting food or drink contaminated by the faeces or urine of infected people.

Symptoms of typhoid fever

Salmonella typhosus

Symptoms of typhoid fever usually progresses 1-3 weeks after exposure, and may be mild or severe. Typhoid fever symptoms such as high fever, malaise, headache, constipation or diarrhea, red spots on the chest, and enlarged liver and spleen. Mild typhoid fever can be caused by any of the three serotypes of S. paratyphi A, B, and C. It was similar to the symptoms of typhoid fever, but tends to be lighter, with a lower mortality rate.

Salmonella infections in humans are caused by s typhi and S paratyphi and diarrheal diseases caused by a large number of non-typhoidal Salmonella serovars (NTS).

Typhoid fever is a classical systemic infection caused by typhoid bacillus, Salmonella enteritica serovar Typhi (commonly referred to as s typhi), and the most common cause of typhoid fever. Typhoid fever is caused by light s paratyphi A, B, and C. This pathogen infects only humans. Diseases transmitted by the consumption of foods, including dairy products, or contaminated water. The highest incidence usually occurs where water supplies contaminated by fecal matter, like the one at the end of the 19th century in many major cities in the United States and Western Europe.

Typhoid is characterized by sudden onset of fever, severe headache, nausea, loss of appetite, constipation or sometimes diarrhea. 10% case-fatality rate can be reduced to 1% with appropriate antibiotic therapy. However, strains resistant to chloramphenicol, recommended antibiotics (ampicillin, cotrimoxazole and even ciprofloxacin) have become general handling in some areas of the world.

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