What should you know about typhoid and cholera?

Typhoid is caused by Salmonella Typhi and may produce sustained fever, headache, weakness, abdominal discomfort, and changes in bowel habit. Cholera is caused by toxin-producing Vibrio bacteria and can cause sudden, large-volume watery diarrhoea with vomiting. The main immediate danger in cholera is loss of water and salts, while untreated typhoid can spread beyond the gut and cause serious illness. Symptoms overlap with many other infections, so the diagnosis should not be guessed from diarrhoea alone. Unsafe water, poor sanitation, and contaminated food can allow either infection to spread.

Start oral rehydration promptly when diarrhoea or vomiting begins, taking small, frequent sips if nausea is present. Continue suitable food as tolerated and use safe drinking water. Arrange medical assessment for persistent fever, severe diarrhoea, recent travel, a known outbreak, or illness after unsafe food or water. Antibiotics may be needed for typhoid and selected cholera cases, but they should be chosen by a clinician. Wash hands carefully and avoid preparing food for others while unwell.

Seek urgent help for very little urine, dizziness or fainting, confusion, inability to drink, repeated vomiting, blood in stool, severe weakness, or signs of shock. Children, older adults, pregnant people, and those with chronic illness can become dehydrated quickly. IV fluid therapy may be needed when oral fluids cannot replace losses.

Ask whether testing is needed, which rehydration solution to use, whether antibiotics are appropriate, and how to protect household contacts. Tell the clinician about travel, water exposure, vaccination, fever, and the number and character of bowel movements.