Typhoid Fever and Paratyphoid Fever are bacterial infections transmitted through contaminated food or water, particularly in areas with inadequate sanitation. They are caused by the bacteria Salmonella enterica serovars Typhi and Paratyphi, respectively, and produce similar symptoms, including prolonged fever, headache, abdominal pain, weakness, loss of appetite, and sometimes diarrhea or constipation. Typhoid fever is generally more severe than paratyphoid fever. Diagnosis is typically made through blood, stool, or bone marrow cultures, and treatment involves appropriate antibiotics, hydration, and supportive care. Prevention relies on safe food and water practices, good hand hygiene, and vaccination against typhoid fever in at-risk populations.
Content
- Definition
- Etiology
- Pathogenesis
- Epidemiology
- Clinical manifestations
- The laboratory and other examinations
- Complications
- Diagnosis and differential diagnosis
- Prognosis
- Treatment
- Preventions
- Paratyphoid Fever
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