What to know about typhoid fever in travellers

Typhoid fever, also called enteric fever, is caused by Salmonella Typhi bacteria. Infection is acquired when contaminated food or water is swallowed, and symptoms may begin after a delay. Fever often becomes persistent and may occur with headache, weakness, stomach discomfort, nausea, diarrhoea or constipation. Symptoms overlap with other travel illnesses, so the travel history matters. Without treatment, illness can become serious and the person can pass bacteria to others.

Before travel, ask a travel clinician whether typhoid vaccination fits your destination and health history; vaccination does not replace careful food and water choices. Drink sealed, treated or boiled water, avoid ice of uncertain origin, and choose food that is cooked thoroughly and served hot. Wash hands with soap, especially before eating. If fever develops during or after travel, tell the clinician where you went, what you ate or drank and whether you received vaccination. Take prescribed antibiotics exactly as directed.

Arrange prompt medical assessment for persistent fever after travel, especially with severe weakness, abdominal pain, vomiting, diarrhoea, constipation or confusion. Seek urgent care for difficulty staying awake, severe dehydration, breathing difficulty, fainting, worsening abdominal pain or blood in stool. Avoid preparing food for others while unwell and wash hands carefully after using the toilet. Do not rely on vaccination history to dismiss symptoms.

Could this fever be typhoid or another travel infection? Which tests are needed? Do I need antibiotics or precautions at home? When is it safe to return to work, school or food handling?