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
Complication
- Intestinal perforation
- Intestinal bleeding
- Myocarditis
- Pancreatitis
- Bladder infections
- Pneumonia
Prevention
- 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
- Complete blood count
- Widal
- Blood culture
Treatment
Homeopathy medicine