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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. [4] [5] Often there is a gradual onset of a high fever over several days. [4]
Typhoid Mary, pictured above in a 1909 tabloid, was a famous case of a subclinical infection of Salmonella enterica serovar. A subclinical infection —sometimes called a preinfection or inapparent infection —is an infection by a pathogen that causes few or no signs or symptoms of infection in the host . [ 1 ]
During the American Civil War, 81,360 Union soldiers died of typhoid or dysentery, far more than died of battle wounds. [25] In the late 19th century, the typhoid fever mortality rate in Chicago averaged 65 per 100,000 people a year. The worst year was 1891, when the typhoid death rate was 174 per 100,000 people. [26]
Mary Mallon (September 23, 1869 – November 11, 1938), commonly known as Typhoid Mary, was an Irish-born American cook who is believed to have infected between 51 and 122 people with typhoid fever. The infections caused three confirmed deaths, with unconfirmed estimates of as many as 50.
Rose spots are bacterial emboli to the skin and occur in approximately 1/3 of cases of typhoid fever. They are one of the classic signs of untreated disease, but can also be seen in other illnesses as well including shigellosis and nontyphoidal salmonellosis. They appear as a rash between the seventh and twelfth day from the onset of symptoms ...
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Israel poisoned the wells and water supplies of certain Palestinian towns and villages as part of their biological warfare program during the 1948 Palestine war, including a successful operation that caused a typhoid epidemic in Acre in early May 1948, and an unsuccessful attempt in Gaza that was foiled by the Egyptians in late May. [4]
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.