Typhoid Fever

In areas of the world where poor environmental sanitation exists, bacteria can contaminate food and water. This includes Salmonella Typhi (S. typhi), the cause of typhoid fever. Areas such as South-East and Southern Asia, Africa, the Caribbean, Central and South America, and the Middle East are at increased risk for typhoid fever. Extensively drug-resistant (XDR) typhoid bacteria have emerged in South Asia and spread to other areas of the globe. They do not respond to treatment with several classes of antibiotics. In addition, around 5% of people infected with typhoid fever become carriers, remaining infectious but with no symptoms. 

Food handlers who are healthy carriers of S. typhi are often responsible for the spread of typhoid, particularly when hands are not washed after using the lavatory. There is a higher risk of contracting gastro-intestinal illnesses, including typhoid fever, when consuming buffet food.

Infected people can spread typhoid fever through person-to-person contact, often after using the bathroom and not washing their hands. The bacteria can stay on the hands if left unwashed, contaminating everything the infected person touches.

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