THYPHOID

Typhoid fever is primarily caused by Salmonella enteric. This fever is endemic in India and several tropical countries where standards of personal hygiene and sanitation are poor and it is common in the hot summer months but may occur throughout the year. Infection is transmitted by ingestion of the infected food, milk or water. Epidemics of typhoid fever are associated with overcrowding and breakdown in safe water supply and sewage disposal systems. The incubation period is 14 days with a range of 3 to 60 days. No age is exempt but typhoid fever is less common in children under 2 years due to less chances of exposure to infected food from outside the house. The main complications of this disease are respiratory problems, neurological, gastrointestinal manifestation, and hemorrhagic, severe malnutrition. In the endemic areas, typhoid fever should be a diagnostic possibility in all fevers of more than 7 days of duration especially those without localizing signs. This treatment should be continued for 7-10 days. Some supportive treatment like good nursing care, nutritious diet, fluid, electrolyte, antipyretics should be used. Preventive measures like isolation of patients, feces and urine should dispose off hygienically and soiled articles should be disinfected. Apart from vaccination importance should be given to hygienic methods for food handling and preparation, sanitary water supply, sanitary sewage disposal and adequate maintenance of hand washing and personal food hygiene. Community should be educated regarding the potential hazards of using contaminated food or water.