What is typhoid fever, Symptoms and Treatment.

Typhoid fever Incidence

Currently, the incidence of typhoid fever in Spain is very low. In addition, most of the cases that are diagnosed are usually imported. According to the figures provided by the Epidemiological Surveillance Service of the National Epidemiology Center (Carlos III Health Institute), in 2013, only 64 cases of typhoid-paratyphoid fever were reported in Spain, representing an incidence of 0.15 cases per 100,000 inhabitants. Regarding the differences between typhoid and paratyphoid fever, Qasim Rasheed clarifies that typhoid fever is, in general, much more prevalent.

However, an estimated 22 million cases of typhoid fever occur worldwide each year, resulting in 200,000 deaths. Hence the importance of adopting preventive measures when traveling to the areas with the highest incidence. "The countries where there are more cases are Southeast Asia, the Indian subcontinent, Africa -especially central and western- and South America," says Fernando de la Calle, a specialist in Tropical Medicine and a traveler from Hospital La Paz-Carlos III (Madrid).

Typhoid fever Causes

Typhoid fever is caused by infection with Salmonella typhi bacteria, while paratyphoid fever is caused by Salmonella paratyphi infection. As Qasim Rasheed, de la Seimc indicates, the route of infection for both is oral. “The human being is the only reservoir of the disease. Therefore, the infection is only acquired by ingesting water or food contaminated by these bacteria through the feces (rarely through urine) of patients or carriers of the infection (fecal-oral transmission) ”.

The beverages and foods that can be most frequently contaminated by the bacteria are milk, cheese, ice cream, other dairy products, shellfish that grow in places near wastewater disposal points, vegetables washed down with water fecal, eggs, some meats, and water.

Direct contagion between the patient and the people around him is possible but not frequent. Flies can also act as transmitters.

Typhoid fever Symptoms

Typhoid fever symptoms can range from mild to very severe symptoms that can even lead to death. "Initially there's a time period of between one and 6 weeks, normally 1 or 2 weeks, time that varies counting on the person and therefore the amount of bacteria", explains the microbiologist Qasim Rasheed. De la Calle agrees that "they are not very specific symptoms."

The specialist indicates that the symptoms are mainly characterized by a high and sustained fever (39ºC-40ºC). In addition, people affected by this pathology may present weakness, abdominal pain, headache, and loss of appetite. "Hepatosplenomegaly (enlargement of the liver and spleen) is additionally frequent," he clarifies. “In some cases, there's also a rash of flat pink spots. Diarrhea, typical of infections with the rest of the Salmonella serotypes (well-known salmonellosis), is rare in typhoid fever.

The Carlos III Hospital specialist adds that coinciding with fever peaks, tremors or chills are "very frequent."

Typhoid fever Prevention

According to Qasim Rasheed, there are two ways to prevent typhoid fever: “One is not to eat water or food contaminated with the bacteria. For this, you have to drink drinking water and food free of bacteria or well-cooked since the heat destroys them. This measure, in addition, can help prevent other gastrointestinal infections ”.

Thus, the control of the handling of food, the preservation of food, and the adequate treatment of wastewater, to avoid the contamination of drinking water, together with the health education of the population, can be effective tools to stop the spread of typhoid.

Typhoid fever Individual measures are essential:

Basic hygiene, like washing your hands before eating.
Do not eat food prepared in street stalls.
Don't drink drinks with ice of doubtful origin.
Would you please refrain from taking infusions or tea in places that do not enjoy your confidence unless they have been treated correctly or have been prepared with mineral water?
Do not eat dairy products unless you are completely sure that they have been pasteurized.
The fruit must be washed before peeling.
Fish and shellfish should not be eaten raw; they must be boiled for at least ten minutes before consumption.

Vegetables and vegetables must be eaten cooked and while they are still hot. If you favor consuming them raw, you want to first immerse them, for a minimum of five minutes, during a solution of chlorinated beverage with four drops of bleach with a degree of fifty grams of chlorine per liter.