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Typhoid fever, also known simply as typhoid, is a disease caused by Salmonella enterica serotype Typhi bacteria, also called Salmonella Typhi. [2] [3] Symptoms vary from mild to severe, and usually begin six to 30 days after exposure.
Antibiotics can be used to successfully treat typhoid, ... particularly in countries at greatest risk. ... Typhoid fever causes 11 million infections and more than 100,000 deaths per year, and is ...
The American Public Health Association recommends treatment based upon clinical findings and before culturing confirms the diagnosis. [18] Without treatment, death may occur in 10% to 60% of people with epidemic typhus, with people over age 50 having the highest risk of death. [19] In the antibiotic era, death is uncommon if doxycycline is given
Drinking extra fluids and antibiotics such as fluoroquinolones are typical treatments. [13] Complications of the disease often appear as anemia or septicaemia, and the mortality rate is 15% once these symptoms arise. [14] The serogroup S. Typhi is the cause of typhoid fever.
Typhoid is contracted by drinking or eating contaminated matter and symptoms include nausea, fever, abdominal pain and pink spots on the chest. Drug-resistant 'superbug' strain of typhoid spreads ...
Ciprofloxacin is a fluoroquinolone antibiotic used to treat a number of bacterial infections. [5] This includes bone and joint infections, intra-abdominal infections, certain types of infectious diarrhea, respiratory tract infections, skin infections, typhoid fever, and urinary tract infections, among others. [5]
The chlorination of public drinking water led to the sharp reduction of typhoid in developed nations. [8] In typhoid-endemic countries, Typhoid vaccines have been shown to prevent 40 to 90% of cases during the first two years, [ 9 ] and may have some effect for up to seven years.
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.