Typhoid fever is a bacterial disease, caused by Salmonella typhi ( S.typhi ). It is transmitted through the ingestion of food or drink contaminated by faeces or urine of infected people.

A person with typhoid fever has this bacterium in their blood stream and intestinal tract. They can infect the other people by contaminating food and water.

What are common food Implicated?

*Undercooked shellfish (etak, cockles, kupang, clams, oyster)
*Raw vegetables (lettuces, ulam)
*Contaminated Cendol
*Raw milk

What are the signs and symptoms?

Syptoms usually develop after 1-2 weeks but can also occur from 3 days to 3 months after exposure.

Symptoms include:

*Sustained and prolonged fever up to 40°C
*Diarrhea
*Constipation
*Stomach ache
*Headache
*Malaise (Weekness/ Lethargic)
*Loss of apetite
*Dry cough
*Slow heart rate (bradycardia)
*Rose coloured spots on the upper body
*Enlarged spleen and livers

How does it spread?
*Consume food and drink which has been contaminated by S.typhi bacteria
*Consume food and drink which has been prepared by persons carrying the bacteria (typhoid carrier)

Complications
*Often fatal if not treated early and adequately
*Persons with no symptoms / recover from typhoid fever but continue to carry the bacteria is called a “carrier”.

Treatments
*A person with typhoid fever should seek medical help.
*Antibiotic such as chloramphenicol, ampicilin and ciprofloxacin are commonly prescribed.

Prevention
*Wash hands properly with soap and water after visiting toilet and before preparing food.
*Only eat foods that have been thoroughly cooked
*Avoid risky foods and drinks (raw vegetables and fruits, street foods, ice during outbreak)
*Drink only boiled or bottled water.
*Avoid ice unless the ice is made from boiled or bottled water
*Get vaccinated against typhoid fever
*Maintain cleanliness and proper sanitation especially after flood or natural disaster.
*Use only clean water for food preparation