Typhoid Fever Pathophysiology

Precipitating Factors:
Predisposing Factors:
 Age
 Immuno-
compromised
 Medical History
 Geographical area
 Poor hand hygiene
 Eating food from the
Etiology:
outside source (street
Ingestion of foods or fluids foods, carinderia)
contaminated with Salmonella  Unboiled/ unpurified
typhi bacteria drinking water
 Unsanitary
Preparation of food

Bacteria enter the stomach & survive a pH

as low as 1.5

Bacteria invade the Peyer’s patches of the

intestinal wall in the small intestine where
it attach (incubation period is first 7-14
days after ingestion)

Enter bloodstream via lymphatics (Peyer’s

patches)

S/Sx:
Inject toxin known as the effector proteins
 Abdominal
into the intestinal cells & interrupts with the
cramps
cellular proteins & lipids & manipulate their
function resulting in phagocytization of the
epithelial cell membrane

Bacteria induced macrophage apoptosis,

breaking out into the bloodstream and
cause systemic infection. S/Sx:

 High fever & chills

TYPHOID FEVER  Rashes made up
of flat, rose-
colored spots
 Fatigue / weakness
 Intestinal hemorrhage  Body malaise
 Typhoid psychosis  Headache
 Sepsis