What should you know about causative organism of typhoid and cholera?

Typhoid usually spreads when food or water is contaminated with the faeces of an infected person. It can cause a gradually worsening illness with fever, headache, abdominal discomfort, weakness, or diarrhoea. Cholera spreads through contaminated water or food and can cause sudden, large-volume watery diarrhoea with rapid fluid and salt loss. A person can carry or spread either infection without having the same pattern of symptoms as someone else.

The appearance of diarrhoea cannot identify the bacterium. Travel history, local exposure, examination, and laboratory testing help distinguish these infections from other causes. Treatment is selected by a clinician; resistance patterns and the person's condition can affect the choice.

Get medical advice promptly after persistent fever, severe diarrhoea, or a concerning food or water exposure. Begin Oral Rehydration Therapy if advised and take frequent small sips; this replaces water and salts lost through diarrhoea. Continue eating light foods if tolerated, wash hands carefully, and avoid preparing food for other people while unwell. Do not self-start antibiotics or anti-diarrhoeal medicine without advice.

Seek urgent care for fainting, confusion, extreme weakness, very little urine, a very dry mouth, inability to drink, blood in stool, or diarrhoea that is frequent or rapidly worsening. Children, older adults, pregnant people, and anyone with a chronic illness can become dehydrated quickly. IV Fluid Therapy may be needed when drinking cannot replace losses or dehydration is severe.

Ask whether stool or blood testing is appropriate, which treatment is suitable, how long to use it, and how to protect household contacts. Ask how much fluid to take, which dehydration signs to watch for, and when it is safe to return to work, school, or food handling.