Typhoid fever is a systemic infection caused by the bacterium Salmonella enterica serotype Typhi (Salmonella Typhi). It is primarily transmitted through contaminated food and water and is characterized by prolonged fever, weakness, abdominal pain, headache, and sometimes a rash.
Once ingested, the bacteria can invade the intestinal lining and enter the bloodstream, leading to widespread infection. Symptoms usually develop 6 to 30 days after exposure and can last several weeks if untreated. Complications may arise, including intestinal perforation and septic shock.
Diagnosis is typically made through blood and stool tests, and it can be treated effectively with antibiotics. Prevention focuses on good sanitation practices, safe food and water consumption, and vaccination in high-risk areas.
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