1.
Definition
Typhoid is an infection caused by the bacterium Salmonella typhimurium (S.
typhi).The bacterium lives in the intestines and bloodstream of humans. It spreads between
individuals by direct contact with the feces of an infected person.No animals carry this
disease, so transmission is always human to human. If untreated, around 1 in 5 cases of
typhoid can be fatal. With treatment, fewer than 4 in 100 cases are fatal. S. typhi enters
through the mouth and spends 1 to 3 weeks in the intestine. After this, it makes its way
through the intestinal wall and into the bloodstream. From the bloodstream, it spreads into
other tissues and organs. The immune system of the host can do little to fight back because S.
typhi can live within the host's cells, safe from the immune system. Typhoid is diagnosed by
detecting the presence of S. typhi via blood, stool, urine, or bone marrow sample.
2. Cause
Typhoid is caused by the bacteria S. typhi and spread through food, drinks, and drinking
water that are contaminated with infected fecal matter. Washing fruit and vegetables can
spread it, if contaminated water is used.
Some people are asymptomatic carriers of typhoid, meaning that they harbor the bacteria but
suffer no ill effects. Others continue to harbor the bacteria after their symptoms have gone.
Sometimes, the disease can appear again.
People who test positive as carriers may not be allowed to work with children or older people
until medical tests show that they are clear.
3. Symptoms
Symptoms normally begin between 6 and 30 days after exposure to the bacteria.
The two major symptoms of typhoid are fever and rash. Typhoid fever is particularly high,
gradually increasing over several days up to 104 degrees Fahrenheit, or 39 to 40 degrees
Celsius. The rash, which does not affect every patient, consists of rose-colored spots,
particularly on the neck and abdomen.
Other symptoms can include:
a. weakness
b. abdominal pain
c. constipation
d. headaches
In serious, untreated cases, the bowel can become perforated. This can lead to peritonitis, an
infection of the tissue that lines the inside of the abdomen.
4. Management
1) Diet
a. Food contains enough fluids, calories and high protein
b. Foodstuffs should not contain lots of fiber, no
stimulates intestinal work and does not contain gas, can be given
2 glasses of milk a day
c. In patients with acute can be given a filtered slurry.
d. After free of fever given coarse gruel for 2 days then the team rice.
Followed by regular rice after the patient is free from fever
for 7 days.
According to the Internal Medicine Handbook (2006), there are 3 main strategies
to disconnect thypoid transmission ie:
2) prevention
a. Identification and eradication Salmonella thypii both in case of fever thypoid
or in the case of a thypoid carrier.
b. Prevention of direct transmission from infected patientsSalmonella thypii
also the carrier.
c. Protection on people at risk of infection.
The prevention methods used in typhoid fever are washing
hands after from the toilet and special before meals or preparations
food, avoid drinking raw milk (which has not been pasteurized), avoid
raw drinking water, boil the air to boiling and avoid spicy food
because it will aggravate intestinal work and vaccine delivery
