Typhoid fever is caused by ingesting food or water contaminated with Salmonella typhi bacteria. The bacteria invade the small intestine and multiply in the lymphatic system and bloodstream, infecting the liver, spleen and other organs. Common symptoms include sustained high fever, headache, abdominal pain, diarrhea or constipation, and rashes. The disease can cause serious health complications if left untreated due to dehydration, electrolyte imbalance and other issues.

1. -Lagilagi
Typhoid Fever Pathophysiology
Predisposing Factors:
 Age
 Immunocomprised
 Medical Hx
 Geographical area
Etiology:
Ingestion of foods or
fluids contaminated with
Salmonella typhi bacteria
Precipitating Factors:
 Poor hand hygiene
 Eating food from the
outside source
[streetfoods, carinderia]
 Unboiled/ unpurified
drinking water
 Unsanitary preparation of
food.
Bacteria enter the stomach & invades
microvilli and ilial brush borders
Invasion of interstitial epithelium through Peyer’s patches
and travel to mesenteric lymph nodes – (bacteria Multiplies)
[IP: 7 – 14]
Enter bloodstream via lymphatics [Peyer’s
patches]
Infectious process
Bacteria grow and multiply – invades
reticulo endothelial organs
TYPHOID FEVER
Local Multiplication walls of
gallbladder organs
Infected Bile [+ve Stool Culture]
Infiltration – Peyer’s patches and
mucosal ulceration
Severe Diarrhea Abdominal pain
Fatigue Acute pain
Vomiting Episodes
Causes weakness and electrolyte loss
Risk for fluid volume deficit
Anorexia
Risk for constipation
Risk for imbalanced
nutrition less than body
requirements
Immune system
activated
Elevated WBC
Inflammation process
Risk for Hyperthermia
IgE released
Maculopapular rashes (rose spots)
Discomfort, inability to sleep
Pruritis
Disturbed sleep patten