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| You are in>Health Channels>Diseases>Typhoid
Fever |
| Typhoid Fever |
| Typhoid fever is the result of an infection mainly
with Salmonella typhi. The disease is characterized by a typical continuous fever for 3-4
weeks. The term enteric fever includes both typhoid and para-typhoid fevers. Typhoid fever
occurs in all parts of the world where water supplies and sanitation are sub-standard. The
disease is now uncommon in developed countries. World wide typhoid fever affects about 6
million people. Without effective antibiotic treatment typhoid fever kills almost 10% of
those infected. In South-East Asia, 50% of the strains of the bacteria may already be
resistant to several antibiotics. The socio-economic impact of the disease is huge,
because typhoid survivors may take several weeks to months to recover and resume work.
Typhoid fever is endemic in India. Reported attack rates from various parts of the country
vary from 102 to 2219 per 100,000 population. Reported data for 1992 shows a similar
picture with 3,52,980 cases and 735 deaths. |
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| Source of
infection |
| The primary sources of infection are feces, urine
and vomits of typhoid cases and carriers. The secondary sources include contaminated
water, food, fingers and flies. Outside the human body the typhoid bacteria are found in
water, ice, food, milk and soil for varying periods of time. Typhoid bacteria do not
multiply in water; many of them perish in 48 hours, some may survive for about 7 days.
They may survive for over a month in ice and ice cream. Typhoid bacteria grow rapidly in
milk without altering its taste or appearance. Vegetables grown in a sewage farm or washed
in contaminated water are a positive hazard. Factors such as water pollution, open air
defecation and urination, low standards of food and personal hygiene and health ignorance
are factors that promote typhoid. back to top |
| Modes of
infection |
| Typhoid is transmitted via fecal-oral route. This
may take place directly through soiled hands contaminated with urine or faces of carriers
or indirectly through ingestion of contaminated water, milk or food through flies. back to top |
| Clinical Picture |
| Typhoid fever may occur at any age; highest
incidence is in the 5-19 age group. After the age of 20 the incidence falls, probably due
to the development of immunity. A continuous high-grade fever and relative bradycardia (as
evident by a relatively slow pulse rate) characterize the disease. Other symptoms include
diarrhea, constipation, headache, bodyache, fatigue and vomiting. Recovery is slow and
resumption of work may take months. back to top |
| Treatment |
| Treatment includes an appropriate antibiotic usually
ciprofloxacin, antipyretics for control of fever and maintenance of nutrition. Sever cases
may require hospitalization. back to top |
| Prevention
of Typhoid |
- Typhoid fever is regarded as an index of general sanitation in a country. Hygienic drinking water supplies, improvement of basic sanitation and promoting of
food hygiene are essential measures to interrupt the transmission of typhoid fever.
- Vaccination against typhoid. Effective vaccines are available against typhoid. However
none of them provide 100% protection. Hence vaccination must be combined with food and
water hygiene for effective protection.
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