Typhoid fever

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It is an acute generalized thermal disease caused by Salmonella Typhi and may occur throughout the year. More particularly, it occurs frequently during the summer season. For carriers of the disease, they may not recognize a single symptom. However, Salmonella are constantly excreted by the carrier or infected person; thus, it is difficult to determine the source of infection.

Major symptoms

  • Constant fever, headache
  • Splenomegaly and constipation. Sometimes, it also causes diarrhea and gas in the intestine.

Route of infection

  • Typhoid fever is transmitted when one has taken water or food contaminated with the urine or feces of a patient infected by Salmonella Typhi. The common/household fly may also spread the disease when it comes in contact with urine or feces of an infected person and then it infects food or water.

Latent period

  • Latent period: 3 days ~ 60 days (1~3 weeks)

Preventive measures

  • It is important to preserve public water supply facilities and chlorinate drinking water.
  • Observe proper hygiene and sanitation; it is especially important to wash hands thoroughly after defecating and before handling food.
  • It is important to manage the pasteurization of milk and dairy products thoroughly.
  • It is important to clean fish and shellfish when purchasing or selling them.
  • Maintain the cleanliness of the restroom and install an inset net.
  • The carrier of the Typhoid bacteria should not handle or prepare food and meals.
  • It is important to be vaccinated in advance for those who plan to travel to East Asia or where the disease is endemic; the employees working in a restaurant or cafeteria or in the food service industry should also be vaccinated for the prevention of Typhoid.