Is typhoid fever safe in travellers?

Typhoid fever is caused by Salmonella Typhi and can spread through food or water contaminated with human waste. A traveller may develop a persistent fever, headache, unusual tiredness, stomach discomfort, diarrhoea or constipation. Symptoms can begin after returning home, so mention recent travel when speaking with a clinician. The infection can affect the whole body and needs medical assessment rather than being treated as ordinary travel stomach upset.

Risk depends on the destination, sanitation, food and water conditions, length of stay and activities. Vaccination lowers risk but does not replace careful hygiene, and no vaccine protects against every cause of diarrhoea.

Use sealed bottled water or water that has been properly treated, including for brushing your teeth. Choose food that is thoroughly cooked and served hot; avoid raw salads, unpeeled fruit, unpasteurised products and food kept at room temperature. Wash hands with soap before eating and after using the toilet, and carry hand sanitiser when washing is not available.

Ask a travel clinician whether typhoid vaccination fits your destination, health history and departure date. If fever or bowel symptoms occur during or after travel, arrange medical advice and describe where you went, what you ate or drank, and when symptoms began. Do not share prescribed antibiotics with another traveller.

Seek prompt medical care for a fever after travel to a place where typhoid occurs, especially when fever persists or comes with marked weakness, confusion, repeated vomiting, severe abdominal pain, blood in stool or trouble drinking. Urgent help is appropriate for fainting, difficulty staying awake, signs of dehydration or rapidly worsening illness. Tell the clinician about travel before taking leftover medicine.

Ask which travel precautions apply to your itinerary, whether vaccination is suitable, which symptoms should trigger same-day advice, and whether any regular medicines or health conditions change your travel plan.