Typhoid

Where antibiotics are available, less than 1% of people with typhoid die from the disease.¹

By eating food such as seafood, raw vegetables and salad or drinking water contaminated by faeces from someone who has been infected with typhoid.^3,4

The disease is common in parts of the world where there is less access to clean water and sanitation is poor.³ This includes most countries in Asia, Central and South America and Africa (see map).²

Symptoms will usually start 1-2 weeks after being exposed to the bacteria³ and include fever, headache, stomach aches and pains, a cough, constipation or diarhhoea.^3,5

If caught and treated early, patients can get treated at home and be back not normal in under two weeks.^3,5 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 that can affect mood and behaviour.³

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, fish, fruit or vegetables. Choose freshly-cooked food that’s served piping hot or fruit that you peel yourself.⁴
• Avoid ice and stick to fizzy 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