Discussions and Topic Outline

Typhoid Fever

Part I: Question and Answer

Where can we get typhoid fever? (Saan natin makukuha ang
Typhoid fever?)

Any of the ff:

-Contaminated food and water
-Typhoid carriers - some people even after recovery hold the
bacteria in their intestine or gallbladder
-Drinking polluted water that contains Salmonella typhi

Part II: Discussion

A. Introduction
a. What is typhoid fever

-Tipus lagnat, na kilala rin bilang tipus, ay isang sakit na sanhi ng

Salmonella Typhi bakterya. Ito ay pa rin ng isang malubhang
panganib sa pagbuo ng mundo, lalo na para sa mga bata.
Kontaminadong pagkain at tubig o malapit na makipag-ugnayan sa
isang nahawaang tao na sanhi ng tipus lagnat.

b. Gaano ba kaseryoso ito?

-Dangerous or life threatening if untreated and urgent medical

attention is usually recommended by health care providers
because can result to:
 Hemorrhage
 Encephalitis
 Delirium
 Endocarditis
 Respiratory disease such as pneumonia and bronchitis
 Kidney or bladder infections
 Pneumonia
 Inflammation of heart muscles

(Symptoms vary from mild to severe, and usually begin six hours
to six days after exposure.)
c. Cases

-Typhoid fever occurs worldwide, primarily in developing nations

whose sanitary conditions are poor. Typhoid fever is endemic in
Asia, Africa, Latin America, the Caribbean, and Oceania, but 80%
of cases come from Bangladesh, China, India, Indonesia, Laos,
Nepal, Pakistan, or Vietnam. Within those countries, typhoid fever
is most common in underdeveloped areas. Typhoid fever infects
roughly 21.6 million people (incidence of 3.6 per 1,000 population)
and kills an estimated 200,000 people every year. 

d. Deaths every year

-According to WHO, There are an estimated 11–21 million cases

of typhoid fever and approximately 128 000–161 000 deaths
annually.

B. How do you get typhoid fever?

a. -Contaminated food and drinking water and untreated milk
b. Variety of foods, including chicken, beef, pork, eggs, fruits,
vegetables, and even processed foods.

C. How does our food get contaminated with salmonella typhi?

 You eat food or drink a beverage that has been touched by a
person who is shedding (getting rid of) Salmonella Typhi
or Salmonella Paratyphi in their poop and who has not washed
their hands thoroughly after going to the bathroom.
 Sewage contaminated with Salmonella Typhi
or Salmonella Paratyphi gets into water you drink.
 Sewage contaminated with Salmonella Typhi
or Salmonella Paratyphi gets into water used to rinse food you
eat raw.
 Animals become infected with Salmonella through their
environment, by eating contaminated food, or from their
mothers before they are even born or hatched. Salmonella is
naturally in the intestines of many different animals.
 Eating raw foods and vegetables

D. How many days does salmonella survive?

-Salmonella can live on a dry surface for many months; however,
they can live longer in humid or low temperature conditions. There
is disagreement on whether they live longer on different surfaces .
It takes 12 to 72 hours for the bacteria to incubate and the
symptoms of diarrhea, vomiting, fever and abdominal cramps can
last 4 to 7 days, according to FoodSafety. The salmonella bacteria
has an interesting life cycle. In order to reproduce or even survive
the bacteria needs to have a host, as only certain strains can live
for semi-long periods outside a host body. Once the bacteria have
entered the body, either through eating contaminated foods or
touching infected feces, the bacteria begin to grow.

E. Who are more susceptible to the disease?

-These people include children who are younger than 5, adults
who are 65 and older, and people whose immune systems are
weakened from certain medical conditions (such as diabetes, liver
or kidney disease, and cancer) or their treatments.

F. When to call the doctor?

-typical symptoms includes:
 Low to high fever
 Headache and body pain
 Loss of appetite and weight Loss
 Dry cough
 Sweating
 Abdominal pain
 Swelling in abdomen
 Diarrhea or constipation
 Itching or rashes

But one should call the doctor if the patient is experiencing:

 Diarrhea and a fever higher than 102°F

 Diarrhea for more than 3 days that is not imavoid cproving
 Bloody stools
 Prolonged vomiting that prevents you from keeping liquids
down
 Signs of dehydration, such as:
 Making very little urine
 Dry mouth and throat
 Dizziness when standing up
-(221) What Causes Typhoid? | The Dr. Binocs Show | Best Learning
Videos For Kids | Peekaboo Kidz - YouTube
-(221) Salmonella Entering the Intestinal Tract - YouTube

Part III: Quick Q and A

1. Give at least one way of contracting salmonella typhi?
2. When should you call the doctor?

Part IV: Continue Discussion

A. Pevention and Control

1. Personal hygiene
-As with true foodborne diseases, and as a good general sanitary
practice, both personally and professionally, proper handwashing
is very important.

The major cause of foodborne illness related to retail

establishment settings is poor personal hygiene. Inadequate hand
washing increases the potential for contamination because dirty
hands contaminate food. This is especially true of typhoid fever-
causing bacterium S. Typhi, as it travels from host to host through
contact with human waste. Preventing Foodborne Illness: Typhoid
Fever—Salmonella Typhi 3 Bacteria are too small to be seen with
the naked eye. Hands may be contaminated with disease-causing
bacteria even when they look clean. For this reason, hands should
be washed before preparing food and rewashed after contact with
items not part of the assembly process.

The same is true even while wearing gloves. Millions of bacteria

and other germs can be transferred on contact. Here is a list of
times when you should wash your hands:
• before handling, preparing, or serving food;
• before handling clean utensils or dishware;
• after using the restroom;
• after touching your face, cuts, or sores;
• after smoking, eating, or drinking;
• after handling raw meat—especially poultry;
• after touching unclean equipment, working surfaces, soiled
clothing, soiled wiping cloths, etc.;
• after collecting and taking out the garbage.
2. Avoid drinking untreated water. Contaminated drinking water is
a particular problem in areas where typhoid fever is endemic. For
that reason, drink only bottled water or canned or bottled
carbonated beverages, wine and beer. Carbonated bottled water is
safer than non-carbonated bottled water.
3. Ask for drinks without ice. Use bottled water to brush your teeth,
and try not to swallow water in the shower.
4. Avoid raw fruits and vegetables. Because raw produce may
have been washed in contaminated water, avoid fruits and
vegetables that you can't peel, especially lettuce. To be absolutely
safe, you may want to avoid raw foods entirely.
5. Choose hot foods. Avoid food that's stored or served at room
temperature. Steaming hot foods are best. And although there's no
guarantee that meals served at the finest restaurants are safe, it's
best to avoid food from street vendors — it's more likely to be
infected.
6. You can take steps to prevent infection, such as following
the clean, separate, cook, and chill guidelines.

WHAT IS THE PROPER PROCEDURE FOR HAND WASHING?

• Wet your hands with warm water.
• Apply soap and wash your hands for 20 seconds.
• Rinse with potable water and then dry with a single-use paper
towel.

Hand-washing Steps Using the WHO Technique - YouTube

Part V: Q and A about Prevention and Control

1. How to prevent and control salmonella typhi?

Part VI: Activity

1. Hand hygiene

Part VII: Consultation

A. Asking at least one participant if they learned something and let
them talk about it.