Caused by the bacteria salmonella
typhi this disease is transmitted by milk, water or solid food
which is contaminated by the faeces of a carrier. This carrier can
be suffering from the effects of the disease or may just be a
carrier and have no symptoms.
The period between infection and the start of
symptoms is from one to three weeks. The bacteria collect in the
small intestine and enter the bloodstream. After this the victim
begins to experience the first symptoms, a chill followed by high
fever. Headaches, severe cough, vomiting and diarrhoea are also
common indications of infection.
In most cases the disease only lasts for a few weeks,
after this period the person recovers. In 20% of untreated cases
this does not occur and the disease progresses to pneumonia,
internal intestinal haemorrhage and even death. In the 1940's an
antibiotic was produced that has been successful in treating
infected people, although this become less effective with new drug
resistant strains.
The number of typhoid cases has been reducing due to
tighter controls and improved sanitation. Inspection of water
supplies and milk are good preventative measures, and the
pasteurisation of milk has reduced the number of deaths from this
disease.
It is also important to recognise people who carry
the disease and prevent them from touching food or infecting water
supplies. Vaccination of people exposed to the disease has also had
a great impact.
