Typhoid Fever

Typhoid fever is an acute disease caused by the bacteria Salmonella typhi and also Salmonella para typhi. Affected people catch the infection by consuming food or water contaminated with the bacteria. People affected by typhus can transmit the disease. This is usually spread due to poor sanitation and hygiene. Every year, 21 million people are affected by this disease and almost two of them die 

Typhoid fever

After ingestion, these bacteria enter the small intestine and subsequently the bloodstream. These are transported to the liver, spleen and bone marrow where they multiply before re-entering the bloodstream. This is the point at which symptoms begin to appear. This disease is diagnosed by examining stool and sometimes urine samples.

Early treatment is essential to prevent excessive damage and serious consequences. To find and consult a good typhoid doctor log on to marham.pk

Symptoms of typhoid fever

The first symptoms appear about six days to a month after the bacteria enter the system. These include:

1. A very high fever that rises steadily to 104 degrees Fahrenheit for many days.
2. Pink rashes begin to appear around the abdomen and neck area.
3. Increasing weakness

Abdominal pain

Inability to pass stool easily

Headaches

Cognitive confusion

Diarrhea

Vomiting

Nausea

If it is severe, intestinal perforation will occur

Risk factors for typhoid fever

Overcrowding is an important risk factor for typhus. Houses with more than 6 people showed a higher susceptibility to typhus. If a household member has typhus, this is also an obvious risk factor. Other risk factors for typhus included not using soap to wash hands, not having a toilet in the house, and flooding in the area. Another risk factor identified as iced drinks. Also mentioned was the use of ice cubes and eating food on the same plate.

Preventive measures against typhoid fever

Countries with more limited access to potable and clean water and sanitation facilities tend to report more cases of typhus. Prevention of typhoid includes vaccination, especially when traveling to any place where there is a higher risk of typhoid. These would help prevent the bacteria that cause typhoid from causing serious damage. However, it is necessary to adopt clean eating and drinking habits, as vaccines may not always be effective.

It is also important to identify places where contamination could occur. People could then avoid drinking from these places

There are some other things or habits that will also reduce the risk of infection. These include drinking bottled and carbonated water, being aware of who is handling your food besides you, not eating street food or cold food, and not putting ice cubes in your drink. Other precautions include not eating vegetables and fruits raw. If bottled water is not available, water should be boiled for at least 60 seconds is typhoid fever?

 

Typhoid fever is an acute disease associated with fever caused by the bacterium Salmonella enterica serotype Typhi. Salmonella , a related bacterium that usually causes less severe illness, can also be the cause. The bacteria are deposited in water or food by a human carrier and subsequently spread to other people in the vicinity.

The incidence of typhoid fever in the United States has decreased significantly since the early 20th century, when tens of thousands of cases were reported in the US. Today, fewer than 400 cases are reported annually in the United States, mostly in people who have recently traveled to Mexico and South America. This improvement is the result of better environmental hygiene. India, Pakistan and Egypt are also known as high risk areas for developing this disease. Worldwide, more than 21 million people get sick with typhoid every year, and about 200,000 people die from the disease.

How do people get typhoid fever?

Typhoid fever is contracted by drinking or eating the bacteria in contaminated food or water. People with acute illness can contaminate surrounding water sources with stools that contain high concentrations of bacteria. Contamination of the water supply can in turn spoil the food supply. The bacteria can survive for weeks in water or dried sewage.

About 3%-5% of people become carriers of the bacteria after an acute illness. Others suffer from a very mild disease that goes unrecognized. These people can become long-term carriers of the bacteria - even if they have no symptoms - and be the source of new outbreaks of typhoid for many years.

How is typhoid fever diagnosed?

After ingestion of contaminated food or water, Salmonella bacteria invade the small intestine and temporarily enter the bloodstream. The bacteria are carried by white blood cells in the liver, spleen, and bone marrow, where they multiply and reenter the bloodstream. People develop symptoms at this point, including a fever. The bacteria attack the gallbladder, the biliary system and the lymphatic tissue of the intestine. Here they multiply in high numbers. The bacteria pass into the intestinal tract and can be identified in stool samples. If the test result is not clear, blood or urine samples will be taken for diagnosis.

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What are the symptoms of typhoid fever?

The incubation period is usually 1-2 weeks and the duration of the disease is about 3-4 weeks. Symptoms include:

Anorexia

Headaches

Generalized aches and pains

Fever up to 104 degrees Fahrenheit

Lethargy

Diarrhea

Many people develop chest congestion and abdominal pain and discomfort are common. Fever becomes constant. Improvement occurs in the third and fourth week in those without complications. About 10% of people have recurrent symptoms after feeling better for one to two weeks. Relapses are actually more common in individuals treated with antibiotics.

How is typhoid fever treated?

Typhoid fever is treated with antibiotics that kill the Salmonella bacteria. Before the introduction of antibiotics, the mortality rate was 20%. Death occurred as a result of overwhelming infection, pneumonia, intestinal bleeding, or intestinal perforation. With antibiotics and supportive care, the mortality rate has decreased to 1%-2%. With appropriate antibiotic treatment, improvement usually occurs within one to two days and recovery within seven to 10 days.