TYPHOID FEVER

 Life- threatening condition

Caused by Salmonella typhi
SOURCES OF INFECTION

 Foods (street foods)

 Contaminated drinking water
Polluted surface of water- shower hoses,
unused water dispenser
 Stool and urine of infected person
 uncooked foods
 Any association with reptiles
 SIGNS AND SYMPTOMS

 Fever (103۫ F- 104 F

۫ ) or (39 C
۫ - 40 ۫ C)
 SIGNS AND SYMPTOMS
 Stomach pain and headache
 SIGNS AND SYMPTOMS
 Back pain
 SIGNS AND SYMPTOMS

 In some cases there are rashes

 Diarrhea is uncommon
 Vomiting is not severe
 Confusion
 Delirium
 Typhoid fever's danger
doesn't end when symptoms
disappear
COMPLICATIONS/ RISK S

 Malaria
Anorexia
 Ulceration of Peyer’s patches
 Intestinal Bleeding
MODE OF TRANSMISSION

 Direct and indirect contact with the patient or

carrier.
 Principal vehicles- food and water
 Contamination is usually by hands of carrier
 Flies are vector
 DIAGNOSIS

o Blood exam
o Stool exam
o Urinalysis
 TREATMENT

o You will probably be given an antibiotic to treat

the disease. Three commonly prescribed
antibiotics are ampicillin, trimethoprim-
sulfamethoxazole, and ciprofloxacin.
 PREVENTION

 WATER AND FOOD

(BOIL IT, PEEL IT, COOK IT, FORGET IT)

“ BOIL IT- WATER

PEEL IT
COOK IT- FOODS
FORGET IT”- STREET FOODS
 PREVENTION

HYGIENE

ALWAYS WASH YOUR HANDS.

 PREVENTION

 Vaccination
 Education of general public and particularly
food handlers.
 FOR THOSE WHO ALREADY
HAD TYPHOID FEVER:
 Keep taking the prescribed antibiotics for as long as
the doctor has asked you to take them.
Wash your hands carefully with soap and water after
using the bathroom.
do not prepare or serve food for other people.
Have your doctor perform a series of stool cultures
to ensure that no S. Typhi bacteria remain in your
body.