Typhoid fever

Transmission

Drinking water contaminated by an infected person's fecal material or, more less often, through ingestion of food. The illness is found mainly in countries where there is a low level of hygiene and where the population has limited access to clean water.

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Risk

Chiefly in South Asia (India, Nepal, Pakistan), West Africa and Mexico.
It is also possible to acquire the disease in other regions of Asia, Africa and Latin America.

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Symptoms

Fever gradually increases over a period of one to three weeks accompanied by loss of appetite, headache, coughing, muscular aches, and other symptoms. Fever becomes persistent and may be associated with delirium, constipation and rash (rose spots). While diarrhea is not frequent, stools may take on a pea soup consistency and there is a risk of intestinal bleeding, or even intestinal perforation. If left untreated, the illness may become life-threatening. In developing countries, the disease mainly afflicts children. Patients who recover from the illness may continue to excrete salmonellae in their stools.

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Prevention

Adhere to food and water hygiene rules. Only eat food that has been cooked, grilled or peeled. Wash hands with water and soap before touching food. Dry hands with a cloth or towel that you do not share with others. Cloths found in public restrooms are often not very clean.
Vaccination with either injectable (inactivated) or oral (live) typhoid vaccine is available and recommended. Neither vaccine provides 100% protection, however, but do provide 60-80% protection.

 

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Additional Information: CDC Health Information for International Travel 2020, Typhoid & Paratyphoid Fever, p. 364-368.