typhoid fever

typhoid fever acute, generalized infection caused by Salmonella typhi. The main sources of infection are contaminated water or milk and, especially in urban communities, food handlers who are carriers. The symptoms of typhoid appear 10 to 14 days after infection; they include high fever, rose-colored spots on the abdomen and chest, diarrhea or constipation, and enlargement of the spleen. Complications, especially in untreated patients, may be numerous, affecting practically every body system, and they account for the mortality rate of 7% to 14%. Perforation of the intestine with hemorrhage is not uncommon. Chloramphenicol is the most effective drug in combating typhoid, and in very toxic patients a cortisone derivative may be helpful. Skilled nursing care is still of the utmost importance, as is a high caloric diet to prevent wasting of the body. Vaccination against typhoid is a valuable preventive measure, especially for persons in military service and for those who travel to poorly sanitized regions.

typhoid fever Acute, sometimes epidemic communicable disease of the digestive system. Caused by Salmonella typhi, which is transmitted in contaminated water or food, it is characterized by bleeding from the bowel and enlargement of the spleen. Symptoms include fever, headache, constipation, sore throat, cough, and skin rash.

typhoid fever (ty-foid) n. an infection of the digestive system by the bacterium Salmonella typhi, causing general weakness, high fever, a rash of red spots on the chest and abdomen, chills, sweating, and in serious cases inflammation of the spleen and bones, delirium, and erosion of the intestinal wall leading to haemorrhage. It is transmitted through contaminated food or drinking water. Treatment with such antibiotics as ciprofloxacin or chloramphenicol reduces the severity of symptoms. The TAB vaccine provides temporary immunity. Compare paratyphoid fever.