Typhoid fever, according to WHO is the bacterial disease, caused by Salmonella typhi. It is transmitted by ingesting food or water contaminated by feces or urine of infected people.
Salmonella typhoid fever symptoms usually develops 1-3 weeks after exposure, and may be mild or severe. Typhoid fever symptoms such as high fever, malaise, headache, constipation or diarrhea, red spots on the chest, and enlarged liver and spleen. Mild typhoid fever can be caused by one of the three serotypes of S. paratyphi A, B, and C. This is similar to the symptoms of typhoid fever, but tends to be lighter, with a lower mortality rate.
Salmonella infections in humans caused by s divided typhi and paratyphi s and other diarrheal disease caused by a large number of non-typhoidal Salmonella serovars (NTS).
Typhoid fever is a classic systemic infection caused by the typhoid bacillus, Salmonella serovar Typhi enteritica (commonly referred to as s typhi), the most common cause of typhoid fever. Typhoid fever is caused by mild s paratyphi A, B, and C. This pathogen infects only humans. Diseases transmitted by the consumption of foods, including dairy products, or contaminated water. The highest incidence usually occurs where the water supply is contaminated by fecal material, such as the one at the end of the 19th century in many major cities in the United States and Western Europe.
Thypoid is characterized by sudden onset of fever, severe headache, nausea, loss of appetite, constipation or sometimes diarrhea. 10% case-fatality rate can be reduced becoming to 1% with appropriate antibiotic therapy. However, strains resistant to chloramphenicol, recommended antibiotics (ampicillin, cotrimoxazole and even ciprofloxacin) have become a common treatment in some areas of the world.