Typhoid fever is a bacterial infection caused by Salmonella Typhi that spreads through contaminated food or water. It causes symptoms like sustained high fever, headache, abdominal pain, and diarrhea. The disease is most common in children aged 5-15 years old and spreads in areas with poor sanitation. Diagnosis involves blood, stool, or bone marrow cultures. Treatment is with antibiotics like chloramphenicol or fluoroquinolones. Prevention involves access to clean water, proper hygiene, food safety, and typhoid vaccines. Controlling typhoid requires case detection and carrier treatment as well as improved sanitation and hygiene in communities.

1. TYPHOID FEVER
Sapana thakor
m.sc nursing
Community health nursing

2. The term enteric fever or typhoid fever is a
communicable disease, found only in man
and includes both typhoid fever caused by
S.Typhi and paratyphoid fever caused by
S.Paratyphi A, B and C . It is an acute
generalized
endothelial
infection of
system,
tissue, and the
intestinal
gall
the reticulo
lymphoid
bladder.

3. EPIDEMIOLOGY

6. • HOST
• Age group : Typhoid fever may occur at
any age but it considered to be a
disease mainly
adults. In endemic
is
of children and
areas, the
young
highest
attack rate occurs in children aged 8-13
years.

7. Gender and race : Typhoid fever cases are
more commonly seen in males than in
females. On the contrary, females have a
special predilection to become chronic
carriers.
Occupation : Certain categories of persons
handling the infective material and live
cultures of S. typhi are at increased risk of
acquiring infection.
Socio-economic factors : It is a disease of
poverty as it is often associated with
inadequate sanitation facilities and unsafe
water supplies.

8. • Environmental factors : Though the
cases are observed through out the year,
incidence of typhoid fever is
the peak
reported during July - September. This
period coincides with the rainy season and
a substantial increase in fly population.
• Social factors : pollution of drinking water
supplies, open air defecation, and urination,
low standards of food and personal
hygiene, and health ignorance.

9. Nutritional status :Malnutrition may enhance the
susceptibility to typhoid fever by altering the
intestinal flora or other host defences.
Incubation period : Usually 10-14 days but it may
be as short as 3 days or as long as 21 days
depending upon the dose of the inoculums.
Reservoir of infection : Man is the only known
reservoir of infection - cases or carriers.
Period of communicability: A case is infectious
as long as the bacilli appear in stool or urine.

10. Mode of transmission : The disease is transmitted by
faeco - oral route or urine – oral routes – either
directly through hands soiled with faeces or urine of
cases or carriers or indirectly by ingestion of
contaminated water, milk, food, or through flies.
Contaminated ice, ice-creams, and milk products are a
rich source of infection.

11. Symptoms
■ No symptoms - if only a mild exposure; some people become "carriers" of
typhoid.
■ Poor appetite,
■ Headaches,
■ Generalized aches and pains,
■ Fever, Lethargy, Lethargy,
■ Lethargy,
■ Diarrhea,
■ Have a sustained fever as high as 103 to 104 degrees Fahrenheit (39 to 40
degrees Celsius),
■ Chest congestion develops in many patients,
discomfort are common,
■ Constipation, mild vomiting, slow heartbeat.
and abdominal pain and

12. • First week: The disease classically presents with step-ladder
fashion rise in temperature (40 - 41°C) over 4 to 5 days,
accompanied by headache, vague abdominal pain, and
constipation.
• Second week: Between the 7 th -10 th day of illness, mild hepato-
splenomegally occurs in majority of patients. Relative bradycardia
may occur and rose-spots may be seen.
• Third week: The patient will appear in the "typhoid state" which
is a state of prolonged apathy, toxaemia, delirium, disorientation
and/or coma. Diarrhoea will then become apparent. If left
untreated by this time, there is a high risk (5-10%) of intestinal
hemorrhage and perforation.
• Rare complications:
Typhoid hepatitis,Emphyema, Osteomyelitis, and Psychosis.
2-5% patients may become Gall-bladder carriers

13. Rose spots

15. Diagnosis
Diagnosis of typhoid fever is made by
■ Blood, bone marrow, or stool cultures test
■ Widal test
■ Slide agglutination
■ Antimicrobial susceptibility testing

16. Management of typhoid fever:
• General: Supportive care includes
• Maintenance of adequate hydration.
• Antipyretics.
• Appropriate nutrition.
• Specific: Antimicrobial therapy is the mainstay
treatment. Selection of antibiotic should be based on
its efficacy, availability and cost.
• Chloramphenicol , Ampicillin ,Amoxicillin ,
Trimethoprim &Sulphamethoxazole ,Fluroquinolones
• In case of quinolone resistance – Azithromycin, 3rd
generation cephalosporins (ceftriaxone)

17. Control of Typhoid fever
MEASURES DIRECTED TO RESERVOIR
a) Case detection and treatment
b) Isolation
c)Disinfection of stools and urine
d)Detection & treatment of carriers
MEASURES AT ROUTES OF TRANSMISSION
a) Water sanitation
b) Food sanitation
c) Excreta disposal
d) Fly control
MEASURES FOR SUSCEPTIBLES
a) immunoprophylaxis
b)health education

18. • Keep the premises and kitchen utensils clean.
• Dispose rubbish properly.
• Keep hands clean and fingernails trimmed.
• Wash hands properly with soap and water before eating or
handling food, and after toilet or changing diapers.
• Drinking water should be from the mains and preferably boiled.
• Purchase fresh food from reliable sources. Do not patronize illegal
hawkers.
• Avoid high-risk food like shellfish, raw food or semi-cooked food.
• Wear clean washable aprons and caps during food preparation.
• Clean and wash food thoroughly.
• Scrub and rinse shellfish in clean water. Immerse them in clean
water for sometime to allow self-purification.
• Remove the viscera if appropriate
HEALTH PROMOTION

19. • Store perishable food in refrigerator, well covered.
• Handle and store raw and cooked food especially seafood
separately (upper compartment of the refrigerator for
cooked food and lower compartment for raw food) to
avoid cross contamination.
• Clean and defrost refrigerator regularly and keep the
temperature at or below 4ºc
• Cook food thoroughly.
• Do not handle cooked food with bare hands; wear gloves
if necessary.
• Consume food as soon as it is done.
• If necessary, refrigerate cooked leftover food and consume
as soon as possible. Reheat thoroughly before
consumption. Discard any addled food items.
• Exclude typhoid carrier from handling food and from
providing care to children.

20. Specific protection
THREE TYPES OF VACCINES
1. Injectable Typhoid vaccine
(TYPHIM –Vi,TYPHIVAX)
2. The live oral vaccine (TYPHORAL)
3. TAB vaccine

21. Injectable Typhim -Vi
1. This single-dose injectable typhoid vaccine, from the
bacterial capsule of S. typhi strain of Ty21a.
2. This vaccine is recommended for use in children over
2 years of age.
3. Sub-cutaneous or intramuscular injection
4. Efficacy : 64% -72%

22. Typhoral
1. This is a live-attenuated-bacteria vaccine manufactured
from the Ty21a strain of S. typhi.
2. The efficacy rate of the oral typhoid vaccine ranges from
50-80%
3. Not recommended for use in children younger than 6
years of age.
4. The course consists of one capsule orally, taken an hour
before food with a glass of water or milk (1stday,3rd day
&5th day)
5. No antibiotic should be taken during this period
6. Immunity starts 2-3 weeks after administration and lasts
for 3 years
7. A booster dose after 3 years

23. International Classification of
Disease Codes for Typhoid fever
Disease ICD-9 ICD-10
Typhoid & paratyphoid fevers 002 A01
Typhoid fever 002.0 A01.0

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