Typhoid fever affects over 21 million people annually, with a substantial death rate in countries without medical options. The disease is spread through poor hygiene among food handlers and can be prevented with vaccines and proper food and water precautions. Symptoms include fever, headaches, loss of appetite, and weakness, and can be treated with antibiotics. Those who have contracted the disease may still carry the bacteria and must continue taking antibiotics and observing hygiene practices.
Typhoid fever is a bacterial disease that affects more than 21 million people worldwide each year. While not usually lethal in developed nations, the death rate in countries without adequate medical options is substantial. The bacterium responsible for this condition, Salmonella typhi, is transmitted via the fecal-oral route. One of the major factors contributing to the spread of typhoid fever is insufficient hygiene among food handlers. For this reason, many countries have instituted campaigns to instruct food business workers to wash their hands after using the toilets.
It is estimated that about 5% of those who contract typhoid fever may continue to pass it on after they stop experiencing symptoms. Historically, the most famous carrier is undoubtedly Typhoid Mary of New York. She was allegedly responsible for transmitting the disease to more than three hundred people during her time as a cook.
Typhoid fever can be treated and prevented through the use of a variety of antibiotics. When properly treated, the fatality rate is just under 1%, making this condition a low-level threat to developing countries. Most cases of the disease, however, are contracted overseas, often in countries with insufficient medical facilities to treat the condition. If left untreated, the mortality rate rises to about 20%.
Typhoid fever is common throughout the developing world, particularly prevalent in Africa, Asia and Latin America. Travelers to these locations are often advised to get a vaccine before visiting, although it’s just as important to watch carefully what you eat and drink while traveling, as the vaccine does not protect completely. Boiling all water, avoiding ice, eating only peeled fruits and vegetables, peeling your own food, staying away from street food, and eating only fully cooked and still warm food are some recommendations to reduce the likelihood of getting typhoid fever. while in a country at risk.
The main symptoms of typhoid fever are high and sustained fever, recurring headaches, loss of appetite, and weakness. A mottled rash can also occur on some people who are infected, although this shouldn’t be taken into account for identification. Due to the relatively common nature of the symptoms, it is usually impossible to diagnose this condition based on observation alone. Blood or stool tests are usually needed to check for Salmonella typhi.
Once diagnosed, a carrier will be started immediately on a course of antibiotics, usually ciprofloxacin, trimethoprim-sulfamethoxazole, or ampicillin. The healing process is quite quick, with most patients showing excellent recovery within just a couple of days. Those who have contracted typhoid fever, even once they’ve been treated and symptoms have disappeared, may still carry the bacteria. For this reason it is important to continue taking antibiotics, observe thorough hygiene and refrain from preparing or serving food of any kind. After some time has elapsed, a follow-up test for the presence of Salmonella typhi should be performed to determine whether the bacteria have completely disappeared from the body.
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