Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
2 groups
Enteric fever group
Food poisoning group
TRANSMISSION
Ingestion of contaminated food or drink by stool
(rarely urine)
Person to person transmission through oral-fecal
route (household contact)
Health care worker after exposure to infected
patients or contaminated linen can also be infected.
Sewage – contaminated water or shellfish
Man is the only known reservoir of infection or
carriers
RISK FACTORS
Contaminated water or ice
Flooding
Orchitis
Hepatitis
Meningitis
Pneumonia
Nephritis, GN
Arthritis
Osteomyelitis
Parotitis
TREATMENT
TREATMENT
PREVENTION
Public health interventions to prevent
typhoid fever include:
Health education about personal hygiene, especially
regarding hand-washing after toilet use and before
food preparation;
Provision of a safe water supply;
Proper sanitation systems o Excluding disease
carriers from food handling
PREVENTION
Vaccines: 2 types
Oral live, attenuated vaccine (Vivotif Berna vaccine),
manufactured from the Ty21a strain of S. typhi by the
Swiss Serum and Vaccine Institute.
Intramuscular: Vi capsular polysaccharide vaccine (ViCPS)
exposure
Not recommended to infants or children younger than 6
years of age.
Should not be given in immunocompromised
http://www.wpro.who.int/philippines/typhoon_hai
yan/media/Typhoid_fever.pdf
THANK YOU