TYPHOID FEVER

Salmonella Typhi

A CLOSER LOOK
By: Kelley Coco

TYPHOID MARY
• Mary Mallon was an Irish cook who moved from place to place preparing food for others. • She was a passive carrier of the disease and carried no symptoms of it.

High-Risk Areas

Poorer Countries are Vulnerable
• Typhoid Fever seems to matriculate in places with poor sanitary conditions. • Places where water is not sanitized provides the perfect environment for Typhoid Fever.

• Typhoid Fever also travels through undercooked food. If food has been contaminated with the bacterium, it can be passed to the person who eats it. They may never know it was there.

SYMPTOPMS
Q Fever (some as high as 104 Degrees) Q Weakness Q Stomach pains Q Headache Q Loss of Appetite Q Rashes

Vaccination
• If you know you are going to an area that is “at-risk” for this disease, get a vaccination. • The vaccination comes in the form of injections and pills.

If you know you are traveling to an at risk location:
• Avoid Ice • Drink Only Bottled Water

• Make sure all food is
thoughoughly cooked.

INTERNET REFERENCES
www.worldwidevaccines.com www.health.gov www.rush.edu/worldbook/medical www.cdc.gov www.nlm.nih.gov www.who.int

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