Typhoid and paratyphoid fever
Typhoid fever is a disease caused by the bacteria Salmonella Typhi, while paratyphoid fever is caused by Salmonella Paratyphi.
They are both known as ‘enteric fevers’ and are common in some developing countries.
Both do not normally occur in Australia but infections are usually acquired in countries where they are endemic.
How it spreads
Spread occurs when people consume food or water that has been contaminated by the faeces of infected people.
Raw fruits and vegetables, milk and shellfish are the types of food most associated with the illness.
Who is at risk
Anyone can get infected with typhoid or paratyphoid.
However, people most at risk are:
- travellers to countries where typhoid is common
- household contacts and co-travellers of cases
- those with a lowered immune system who may develop a more severe disease.
Anti-ulcer and anti-reflux medications can also increase the risk of typhoid fever by lowering the acid level in the stomach.
Symptoms
Generally people show symptoms around 8 to 14 days after they were infected but it can be up to 2 months.
The symptoms of typhoid and paratyphoid fever are similar although paratyphoid tends to be less severe than typhoid.
Those infected can experience fever, headache, lack of appetite and perhaps a dry cough.
Some people may experience diarrhoea but on the other hand some may get constipation.
Some cases, particularly those with light skin, may develop pink spots on the trunk.
A few people who become infected may only have a short mild illness or no symptoms at all, but continue to harbour the bacteria for long periods of time. These ‘carriers’ can pass the typhoid bacteria on without knowing that they are infected.
A small number of people may develop severe complications such as intestinal perforation, pneumonia, meningitis or kidney failure.
Infectious period
People with typhoid can shed the bacteria in their faeces for 2 to 6 weeks.
Between 1 to 4% of people continue to shed the bacteria for months or years if not treated with antibiotics.
Diagnosis
Typhoid and paratyphoid fever are diagnosed from a blood or faeces (stool) specimen.
Treatment
Some people may require hospitalisation and treatment with antibiotics.
Others who may not show symptoms of typhoid but are carriers of the disease will also require antibiotics.
Prevention
People travelling in developing countries where typhoid is common should be vaccinated prior to travel and:
- avoid uncooked foods, including fruit unless it is able to be peeled
- avoid untreated water, including ice
- drink beverages from sealed containers
- wash their hands after going to the toilet and before eating
- avoid eating from street stalls
- ensure hot food is thoroughly cooked and eaten while hot.
Typhoid vaccine is also available from your local GP or travel clinic and is a 1 dose injection or a course of 3 capsules.
Even if you have previously lived in an area where typhoid is common, you will need to be vaccinated if you travel back.
The vaccine only covers typhoid fever and is not 100% effective. It is therefore extremely important to follow the food and hygiene recommendations.
The vaccine only gives protection for about 3 years. So, it's important to be up to date with your vaccinations when you travel abroad, as booster doses may be needed.
Information for health professionals
To find out mor,e go to the NT Health website.
Contact
Contact your nearest Centre for Disease Control on the NT Health website.