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Typhoid

Typhoid fever is an acute illness caused by the Salmonella typhi bacteria. It is transmitted through ingestion of food, water, or other materials contaminated by the feces or urine of infected individuals. Common symptoms include prolonged fever with chills, headache, abdominal pain, and constipation. Typhoid fever can be prevented through vaccination, proper sanitation and hygiene practices, safe food and water handling, and detection and treatment of carriers.

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38 views

Typhoid

Typhoid fever is an acute illness caused by the Salmonella typhi bacteria. It is transmitted through ingestion of food, water, or other materials contaminated by the feces or urine of infected individuals. Common symptoms include prolonged fever with chills, headache, abdominal pain, and constipation. Typhoid fever can be prevented through vaccination, proper sanitation and hygiene practices, safe food and water handling, and detection and treatment of carriers.

Uploaded by

vaishali TMU student
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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TYPHOID FEVER

• Introduction- typhoid fever otherwise known as enteric fever is


an acute illness associated with fever caused by salmonella
typhi bacteria. Although the disease is curable it can cause
death if left untreated.
• Definition- typhoid fever is a bacterial disease caused by
salmonella typhi. It is transmitted through the ingestion of food
or drink contaminated by the feces or urine of infected people.
Epidemiological factors.
• Agent- salmonella typhi(gram negative motile ) is responsible
for 95% of cases and salmonella paratyphi.A is responsible for
about 5% of cases.
• Source of infection- feces or urine of cases and carriers.
• Reservoir of infection- man
• Host factors
• Age- occur in any age group but mostly common among age
group between 10 and 30 years.
• Sex. Male than female

• Immunity- an attack of typhoid fever gives a fairly lasting

immunity.
• Environmental factors-
• Season- occur throughout the year but peak in the month of august, july
and september.
• Ice- freezing does not destroy the bacilli. They may survive over a
month.
• Soil- salmonella persist in soil even more than 70 days.
• Flies- it carry the bacilli from feces to food
• Milk – the baccilli grow rapidly in milk without altering the taste or
appearance.
• Vegetables- these grow on sewage farms may be infected with typhi and
enter the host, if eaten raw.
Mode of transmission-
• 1) vehicle transmission- typhoid fever spreads chiefly
through the medium of contaminated water, food, milk
and vegetables. The disease is endemic where
sanitation is poor.
• 2) direct contact- hand which is exposed to infected
clothes, excreta of patients.
• 3) flies
• Incubation period- 10 to 15 days with a range of 5 days to 3
weeks. Incubation period is longer in waterborne infection
than in food borne infection.
• Clinical features-
• Prolonged fever with chills

• Malaise
• Headache
• Cough

• Sore throat
• Swelling occurs in the lymph gland of small intestine
• Splenomegaly
• Bradycardia
• Rose spot on chest wall

• Abdominal pain
• constipation
Prevention and control

• Monovalent vaccine-, bivalent vaccine, TAB vaccine

• Provision of save water and improvement of sanitation

• Food sanitation – protection of food from flies and dust, preventing


carries from handling food. Cooks and food handlers should
observe sanitary precautions
• Detection of typhoid carriers and treating them

• Human excreta must be collected and disposed of properly

• Immunization will help to control upto certain extent


• Milk should be pasteurised before use.

• Role 0f 5f should be explain to the public properly.

• Treatment- chloramphenicol 1gm every 6 hours is given orally


for 2-3 days or until the temperature comes down and then
250mgm every 8 hourly for 2-3 weeks

• Tipid or cold sponge according to doctor’s order.

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