Typhoid

Where antibiotics are readily available, only around 1% of people with typhoid die from the disease.²

By eating food or drinking water contaminated by faeces from someone who has been infected with typhoid.²

The disease is common in parts of the world where there is less access to clean water and sanitation is poor.² The majority of cases occur in South and South East Asia and sub-Saharan Africa (see map).^1,2

Symptoms will usually start 1-2 weeks after being exposed to the bacteria² and may include fever, headache, general aches and pains, a cough, constipation or diarhhoea.^2,3

If caught and treated early, patients can start to feel better in a few days.³ However, if the patient goes for more than a few weeks untreated, complications can occur leading – in severe cases – to bleeding and perforation of the bowel, or damage to the brain.²

You can take the following precautions to help reduce your risk of infection:

• Visit your nearest convenient pharmacy or specialist travel health clinic for a risk assessment before your trip
• Avoid eating raw or undercooked meat, seafood or fish, and uncooked veg, raw or unpeeled fruit. Choose freshly-cooked food that’s served piping hot or fruit that you peel yourself.⁴
• Avoid ice and stick to drinks in sealed bottles or cans, or freshly boiled hot drinks.⁴
• Wash your hands frequently, especially before eating and handling food, and after using the toilet.⁴