What should you know about typhoid fever causes?

Typhoid fever is caused by bacteria spread through food or water contaminated with faeces from an infected person or carrier. Poor hand hygiene, unsafe sanitation, and untreated water can allow the bacteria to reach another person’s mouth.

A person can become infected when contaminated food or drink is consumed. The contamination may not change the taste or appearance of the food. People who are infected can continue to shed bacteria in stool, including after symptoms improve, so careful handwashing and safe food handling matter during recovery.

Typhoid commonly causes a persistent fever with headache, weakness, abdominal discomfort, and a change in bowel habit. Diarrhoea can occur, but constipation is also possible. Fever after travel or an exposure to unsafe food or water needs clinical assessment because several illnesses can look similar.

Arrange medical advice if you develop ongoing fever, diarrhoea, abdominal symptoms, or marked weakness after travel or a known exposure. Tell the clinician where you travelled, what you ate or drank, when symptoms started, and whether anyone close to you has been unwell.

Use safe drinking water, eat food that is thoroughly cooked and served hot, wash hands with soap after using the toilet and before eating, and avoid preparing food for others while ill. Typhoid Vaccination may be appropriate for some travellers, and prescribed Antibiotic Treatment should be taken exactly as directed.

Seek urgent help for confusion, fainting, severe abdominal pain or swelling, repeated vomiting, blood in stool, inability to drink, very little urine, or rapidly worsening weakness. A persistent or high fever also warrants prompt review, particularly after travel or unsafe water exposure.

Ask which tests can confirm typhoid, whether you should stay away from work or food preparation, how long to follow hygiene precautions, and whether household contacts need advice. Ask whether vaccination is suitable for your next trip.