Pathogen and transmission
Typhoid fever is a serious general illness that is caused by the Salmonella Typhi bacterium. Paratyphoid fever is a weaker form of the disease which is caused not by the Salmonella Typhi pathogen but by Salmonella Paratyphi A, B or C. Infection occurs through the consumption of food or drinking water that is contaminated with the faeces of already infected persons.
Pathology
The symptoms of typhoid fever are a high fever, headaches, a loss of appetite, a slow pulse, a dry cough, abdominal pain, an enlarged spleen and sometimes a faint spotty rash. The disease’s course can be mild; but some cases can develop serious complications such as massive intestinal bleeding or abscesses in various organs. With the use of antibiotics, the disease’s mortality rate can be kept below one per cent.
Distribution and frequency of occurrence
Both pathogens are found worldwide. Between 20 and 50 cases are reported to the Federal Office of Public Health per year. Cases of the disease in Switzerland have largely been imported from countries with warmer climates and poor sanitation conditions.
Prevention
Anyone who develops a high fever that persists for several days – either in the tropics or after returning home from a visit to such regions – is advised to see a doctor. As a precaution before travel to warmer countries in which poor sanitation conditions can be expected, typhoid vaccination three weeks prior to departure is advised, in combination with practising good food hygiene and personal hygiene throughout the trip. This also means following the well-established rule of “Boil it, cook it, peel it or forget it”, and washing the hands after every visit to the toilet and before every meal.
For further information on the global distribution of typhoid and paratyphoid fever and ways and means to avoid infection, consult your GP or a doctor specialising in travel medicine.