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Assignment For Enteric Fever

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4 views

Assignment For Enteric Fever

Uploaded by

Noor Doctor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name : Noorullah

Roll no :52

Assignment for enteric fever:

● Draw the epidemiological triad for enteric fever.


● What is the incubation period of typhoid infection, name the reservoir and route
of transmission?
● Enlist the clinical features that represent enteric fever.
● Who was the first typhoid carrier? How many types of carriers are there
regarding typhoid?
● Enlist the prevention and control measures for typhoid fever.
● Does vaccination help in prevention of typhoid? What is the incidence of this
infection in vaccinated and non-vaccinated individuals?
● What type of food consumption would you advice to a person suffering from
typhoid?

● ### Epidemiologic Triad for Enteric Fever

● 1. **Agent**: *Salmonella enterica* serotype Typhi (S. Typhi)

● 2. **Host**: Humans

● 3. **Environment**: Poor sanitation, contaminated water, and food

● ### Incubation Period

● The incubation period for typhoid infection is typically 6-30 days.

● ### Reservoir and Route of Transmission

● - **Reservoir**: Humans (infected individuals and carriers)

● - **Route of Transmission**: Fecal-oral route, primarily through contaminated


water and food

● ### Clinical Features of Enteric Fever


● - Sustained high fever

● - Abdominal pain

● - Headache

● - Malaise

● - Anorexia

● - Diarrhea or constipation

● - Rose-colored spots on the trunk

● - Hepatosplenomegaly (enlarged liver and spleen)

● ### First Typhoid Carrier

● The first known typhoid carrier was Mary Mallon, also known as "Typhoid Mary."

● ### Types of Carriers Regarding Typhoid

● 1. **Acute Carriers**: Individuals who excrete the bacteria for a short period (less
than 6 months) after the acute illness.

● 2. **Chronic Carriers**: Individuals who excrete the bacteria for more than 6
months after the acute illness.

● ### Prevention and Control Measures of Typhoid Fever

● - Ensure access to clean drinking water

● - Proper sanitation and hygiene practices

● - Proper disposal of sewage and human waste

● - Health education about hygiene practices

● - Food safety measures, including proper cooking and storage

● - Vaccination in high-risk areas

● - Identification and treatment of carriers


●

● ### Vaccination and Prevention

● Yes, vaccination helps in the prevention of typhoid fever. Two types of vaccines
are available:

● 1. Inactivated (killed) vaccine given as an injection.

● 2. Live attenuated vaccine given orally.

● ### Incidence in Vaccinated vs. Non-Vaccinated Individuals

● Vaccinated individuals have a significantly lower incidence of typhoid fever


compared to non-vaccinated individuals. The exact incidence rates can vary
depending on the population and the level of exposure to the bacteria.

● ### Dietary Advice for Typhoid Patients

● - Consume well-cooked, easily digestible foods such as soups, broths, boiled


vegetables, and rice.

● - Avoid raw vegetables, fruits (unless peeled), and foods that are difficult to
digest.

● - Stay hydrated with safe, clean water, oral rehydration solutions, and electrolyte-
rich fluids.

● - Avoid spicy, fatty, and fried foods.

● - Opt for smaller, frequent meals instead of large meals to avoid overloading the
digestive system.

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