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FCCS Typhoid Fever
FCCS Typhoid Fever
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Typhoid fever is a bacterial infection caused by Salmonella typhi and is commonly found in areas with poor sanitation. It is transmitted through contaminated food or water. The disease is more common in children and young adults, and symptoms usually appear within 5 days to 3 weeks after ingestion of the bacteria. Common symptoms include fever, chills, abdominal pain, weakness, and fatigue. Other symptoms may include headache, rose spots on the chest and trunk, bradycardia, abnormal liver function tests, anemia, leukopenia, or leukocytosis. Diagnosis is made through cultures of blood, stool, urine, duodenal content, rose spot biopsy, or bone marrow. Serologic testing, such as ELISA, can also be used.<br /><br />Treatment for typhoid fever involves antibiotics, with fluoroquinolones being the first line of treatment for adults. Other alternatives include azithromycin, ceftriaxone, cefixime, or chloramphenicol. In children, treatment depends on the resistance of bacteria to fluoroquinolones. Relapse can occur, and initial treatment with fluoroquinolones reduces the risk. If relapse occurs, a second course of a sensitive antibiotic or a third-generation cephalosporin can be used. Chronic carriers, who don't develop recurrent disease but are contagious, may require treatment with four weeks of fluoroquinolones and may also need cholecystectomy.<br /><br />Prevention of typhoid fever includes vaccines, both oral and parenteral. Vaccine efficacy varies but can provide protection against future infection. However, prior exposure or infection with S typhi does not protect against future infection. It is recommended to administer the vaccine following infection for those outside endemic areas if re-exposure is likely, although the optimal timing is unknown.
Asset Subtitle
Crisis Management, Infection, 2017
Keywords
Typhoid fever
Salmonella typhi
Bacterial infection
Poor sanitation
Contaminated food
Contaminated water
Fever
Abdominal pain
Weakness
Vaccine
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