Here's a straightforward overview of the causes, symptoms, diagnosis, treatment, and prevention of Typhoid fever, caused by Salmonella typhi.
Food and water contaminated with Salmonella typhi cause typhoid fever. A person can contract the bacteria through ingestion of contaminated food or water, or through contact with the feces of an infected individual. A lack of sanitation and hygiene practices and inadequate sewage disposal systems contribute to the spread of typhoid fever in developing countries.
Typhoid fever usually develops 1 to 3 weeks after exposure to the bacteria and may cause the following symptoms:
Persistent high fever reaching 103°F (39.4°C) or higher.
Intense headaches often accompanied by fatigue and generalized body aches.
It is possible to experience abdominal pain, diarrhea, or constipation, along with nausea, vomiting, and loss of appetite.
In children, pink spots may appear on the trunk and abdomen.
In severe cases, the spleen (splenomegaly) and liver (hepatomegaly) may become enlarged.
Typhoid fever is diagnosed by:
A healthcare provider will ask about the patient's symptoms, recent travel history, and possible exposure to contaminated food or water.
In addition to fever, abdominal tenderness, and an enlarged spleen or liver, a thorough physical examination may reveal characteristic symptoms.
To detect Salmonella typhi bacteria or antibodies in the bloodstream, feces, or urine, blood tests, stool cultures, or urine cultures can be performed.
A bone marrow culture may be performed if initial tests are inconclusive or if typhoid fever is suspected.
Typhoid fever may be treated with the following options:
Treatment with antibiotics such as ciprofloxacin, ceftriaxone, or azithromycin reduces the severity and duration of typhoid fever symptoms.
In the case of fever, dehydration, and gastrointestinal symptoms, supportive care may be provided with rest, hydration, and electrolyte replacement therapy.
Those with severe cases of typhoid fever, particularly those with intestinal perforations or septicemia, may require hospitalization for intravenous antibiotic therapy.
Typhoid fever can be prevented by:
Travelers to regions where typhoid fever is endemic or individuals at increased risk of exposure, such as healthcare workers or laboratory personnel, should get vaccinated.
Typhoid fever can be prevented by practicing good hygiene, including washing hands with soap and water before eating or preparing food, drinking only bottled or boiled water, and avoiding raw or undercooked foods.
Improving sanitation infrastructure, such as clean water sources, proper sewage disposal systems, and hygiene education programs, can help prevent the spread of typhoid fever.
