typhoid fever acute, generalized infection caused by Salmonella typhi. The main sources of infection are contaminated water or milk and, especially in urban communities, food handlers who are carriers. The symptoms of typhoid appear 10 to 14 days after infection; they include high fever, rose-colored spots on the abdomen and chest, diarrhea or constipation, and enlargement of the spleen. Complications, especially in untreated patients, may be numerous, affecting practically every body system, and they account for the mortality rate of 7% to 14%. Perforation of the intestine with hemorrhage is not uncommon. Chloramphenicol is the most effective drug in combating typhoid, and in very toxic patients a cortisone derivative may be helpful. Skilled nursing care is still of the utmost importance, as is a high caloric diet to prevent wasting of the body. Vaccination against typhoid is a valuable preventive measure, especially for persons in military service and for those who travel to poorly sanitized regions.

or typhoid fever

Acute infectious disease resembling typhus (and distinguished from it only in the 19th century). Salmonella typhi, usually ingested in food or water, multiplies in the intestinal wall and then enters the bloodstream, causing septicemia. Symptoms begin with headache, aching, and restlessness. High fever gradually develops, with delirium. A rash appears on the trunk. The sites where the bacilli multiplied become inflamed and may ulcerate, leading to intestinal bleeding or peritonitis. Patients become exhausted and emaciated; up to 25percnt die if not treated. Antibiotic treatment is effective. Patients can carry typhoid for weeks to months or years. Carriers can contaminate the food they handle. Prevention depends mainly on water and sewage treatment and excluding carriers from food-handling jobs.

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