Typhoid Fever

Causative organism:

Typhoid fever is caused by Salmonellae typhi (or salmonella paratyphi) bacteria.

Incidence:

Worldwide, typhoid fever affects more than 13 million people annually, with over 500,000 patients dying of the disease.

Mode of transmission:

Typhoid fever is contracted by the ingestion of contaminated food or water with the stool containing the bacteria from a case or asymptomatic carrier.

Symptoms:

Poor appetite

Headaches

Generalized aches and pains

Fever (reaching 39-40 degree celecius)

Lethargy

Diarrhea

Complications:

Overwhelming infection

Pneumonia

Intestinal bleeding

Intestinal perforation

Diagnosis:

Stool cultures are sensitive in the early and late stages of the disease but often need to be supplemented with blood cultures to make the definite diagnosis.

Prophylaxis and Treatment:

Following the regular hygienic measures and avoiding drinking or ingestion of contaminated water or food with the bacteria

The Typhoid vaccine could be given at any time after the age of 2 years and could be repeated each 2-3 years

The definitive Treatment is by Antibiotic therapy (Chloramphenicol,3rd generation cephalosporin) the choice of antibiotic should be guided by the result of culture and sensitivity as there are some resistant strains.