Typhoid fever is an acute illness associated with fever caused by the Salmonella enteric a stereotype Typhoid bacteria. It can even be caused by antibacterial paratyphoid, a related bacterium that usually causes a less severe illness. The microorganism are deposited in water or food by an individual's carrier and are then spread to people in the area.
Normal range for typhoid:
The diagnostic value of the Vidal test was assessed in a deadly disease area. The check was done on 300 normal individuals, 297 non-typhoid fevers and 275 bacteriologic-ally tried cases of typhoid fever. Of 300 normal individuals, 2% had an H agglutinate titre of 1/160 and 5% had an O agglutinate titre of 1/160.
Causes:
Typhoid is caused by the bacteria S. typhoid and spread through food, drinks, and drink that are contaminated with infected body waste. Washing fruit and vegetables will spread it, if contaminated water is used. Some folks are symptom less carriers of typhoid fever, that means that they harbor the microorganism but suffer no unwell effects. Others continue to harbor the microorganism when their symptoms have gone. Sometimes, the disease can appear again.People who test positive as carriers may not be allowed to work with kids or older individuals until medical tests show that they are clear.
Symptoms:
Symptoms commonly begin between six and 30 days when exposure to the microorganism.
- weakness
- abdominal pain
- constipation
- headaches
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Treatment:
The only effective treatment for typhoid is antibiotics. The most usually used are antibiotic drug (for non-pregnant adults).
Other than antibiotics, it's important to re-hydrate by drinking adequate water.
In more severe cases, wherever the intestine has become perforated, surgery is also required.
People who test positive as carriers may not be allowed to work with kids or older individuals until medical tests show that they are clear.
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