Typhoid

Typhoid fever is a severe bacterial infection caused by the bacterium Salmonella typhi. The illness is distinguished by a protracted characteristic persistent fever lasting 3 to 4 weeks, as well as prostration, relative bradycardia, and spleen and lymph node involvement.

Most common spread of typhoid fever.

• The most prevalent way for typhoid fever to spread is through the fecal-oral route. This approach is used when food or drinking water is contaminated with feces from a disease-infected person.
• Even after recovery, a former patient of the condition can carry the germs in his or her intestinal system or gallbladder and propagate the sickness.

Clinical Manifestation

• Rise of temperature
• Extreme malaise
• Loss of appetite
• Headache
• Vomiting
• Coated tongue
• Abdominal & distension

Complication

• Abdominal – intestinal perforation, GI bleeding, hepatitis, cholecystitis, liver abscess, fatty liver, pancreatitis, UTI.\
• Neurological – encephalopathy, meningitis, depression, schizophrenia.
• Hematologic – anemia, bone- marrow depression.
• Cardio- vascular – toxic myocarditis, endocarditis, venous thrombosis.
• Respiratory- pneumonia, empyema, pulmonary infarction, pleurisy.
• Miscellaneous – bed sore, arthritis, superficial abscess.

Incubation Period 

Average of 2 weeks usual range 1 to 3 weeks.

Diagnosis

• Routine blood examination.
• Blood culture in the first week of illness shows.
• Widal test.
• Bone marrow culture.
• Stool and urine culture.

Management

• Treatment of typhoid with antimicrobials.
• Ampicillin, amoxicillin, and other antibiotics are commonly used.
• Total bed rests
• Fluid and electrolyte balance must be maintained.
• Transfusion of blood.
• In chronic carriers, surgical therapy of intestinal perforation and gallbladder infection may be required.
• Skin care, good or dental hygiene, and regular mouth care with antimicrobial mouthwash are all important.
• Patient isolation and bladder and bowel care are critical.
• A diet rich in calories, protein, iron, and vitamins should be planned using liquid or semisolid foods.
• Health education is provided.

Paratyphoid

Fever is a systemic disease caused by salmonella typhi and salmonella paratyphoid bacteria. Directly transmit the bacteria to another person or through food or water contamination.

Care Patient with Paratyphoid

The bacteria are spread by eating food or drinking water contaminated by faeces or urine of patients and carriers. Common sources are:

• Water or ice
• Raw vegetables
• Salads
• Shellfish

Signs and Symptoms

• Sustained high fever.
• Marked headache
• Malaise
• Decreased appetite
• Enlarged spleen
• Dry cough
• Constipation and diarrhea

Treatment

• Early in the illness, germs from the blood or bone marrow are grown to get a diagnosis.
• Antibiotic therapy is accessible and required.
• People who have typhoid should not make food for others until they have received medical guidance.
• Reduce your exposure to fresh water.
• I finished my bed rest.
• Vaccines are available and suggested for visitors to the area.
• Always wash your hands after using the restroom, as well as before eating, drinking, and smoking.
• Keep an eye on the vitals.
• Psychological assistance.