Typhoid Fever

Typhoid Fever 

Causative agent: Salmonella typhi

Incubation Period: 10-14 days

Mode of transmission: Faeco-oral route, urine-oral route . The bacteria that cause typhoid fever spread through contaminated food or water and through direct contact with someone who is infected.

Clinical features:

  •  High Fever(101-104 f)
  •  Headache
  •  Abdominal Pain
  • Weakness and Fatigue
  • Muscle Aches
  • Sweating
  • Dry Cough
  • Loss of Appetite and Weight Loss
  • Constipation or Diarrhea
  • Abdominal distension and tenderness
  • Hepatomegaly
  • Splenomegaly
  • Relative Bradycardia
  • Dicrotic Pulse
  • Rose spot



  •  Intestinal perforation
  • Intestinal bleeding
  • Myocarditis
  • Pancreatitis
  • Bladder infections
  • Pneumonia


  • Wash your hands. Frequent hand-washing in hot, soapy water is the best way to control infection. Wash before eating or preparing food and after using the toilet.
  • Avoid drinking untreated water. Contaminated drinking water is a particular problem in areas where typhoid fever is endemic. For that reason, drink only boiled water.
  • Avoid raw fruits and vegetables. Because raw produce may have been washed in unsafe water, avoid fruits and vegetables.
  • Steaming hot foods are best.
  • It’s best to avoid food from street vendors.

Laboratory Diagnosis

  1. Complete blood count
  2. Widal
  3. Blood culture


Homeopathy medicine





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