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Abstract
Typhoid fever is a systemic bacterial infection caused by Salmonella enterica serovar Typhi. It remains an important public-health concern where drinking water, sanitation and food safety systems are unreliable. Transmission usually occurs when people
ingest food or water contaminated with faeces from an infected person or a chronic carrier. The illness can begin gradually with persistent fever, headache, weakness, abdominal discomfort and altered bowel habits; severe disease may lead to intestinal bleeding, perforation or other complications. Because symptoms overlap with many febrile illnesses, clinical suspicion should be supported by appropriate microbiological testing, preferably blood culture.
References
1. World Health Organization. Typhoid. Fact sheet. 30 March 2023. https://www.who.int/news-room/fact-sheets/detail/typhoid
2. Centers for Disease Control and Prevention. Clinical Guidance for Typhoid Fever and Paratyphoid Fever. 24 April 2024. https://www.cdc.gov/typhoidfever/hcp/clinical-guidance/index.html
3. Centers for Disease Control and Prevention. Typhoid and Paratyphoid Fever. CDC Yellow Book 2026. Published 23 April 2025. https://www.cdc.gov/yellowbook/hcp/travel-associated-infections-diseases/typhoid-and paratyphoid-fever.html
4. Centers for Disease Control and Prevention. Treating Typhoid Fever and Paratyphoid Fever. 26 April 2024. https://www.cdc.gov/typhoidfever/treatment/index.html
5. Centers for Disease Control and Prevention. Preventing Typhoid Fever and Paratyphoid Fever. Updated 13 July 2026. https://www.cdc.gov/typhoidfever/prevention/index.html
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