Considering that typhoid fever becomes a life-threatening health as it progresses, it is very important to diagnose it at a very early. And early diagnosis is only possible when you knew its symptoms.

Typhoid fever is caused by a bacterium called Salmonella serotype Typhi (or Salmonella Typhi), which can be transmitted from one person to the other through infected food and water.

typhoid fever

These bacteria have the potential to multiply very fast in the blood stream of the patient, and are sucked by the human digestive tract within no time. It is serious problem in the developing countries, owing to lack of proper hygiene and sanitary circumstance. It is frequently treated with the help of antibiotics and is rarely lethal. The availability of typhoid vaccines has reduced the incidence of the disease greatly.

Typhoid Fever Symptoms

Although they differ from individual to individual, indications of typhoid fever do help in diagnosing the ailment. Based on preliminary watching, medical doctors may recommend some blood tests to confirm whether the person is suffering from typhoid. Usually celebrated indications include progressive fever, profuse sweating, diarrhea, stupor, gastroenteritis, etc. These indications are known to worsen with the occasion and thus, it is necessary to initiate its care at a very early.

First Week

In the very first week typhoid fever, the person knows the gradual rise in body temperature, discomfort, coughing, headache, and bradycardia. In some actions, the patient may also suffer brutal nose and abdominal suffering. White blood cell count likewise lessens to a great extent, which, in turn, restrains the immune system. In information, the Widal test, which is most often recommends to diagnosis of typhoid, tends to come negative in first week in most of the cases.

Second Week

In the second-week typhoid fever, the fever links with typhoid contacts a plateau stage at 104 degrees Fahrenheit and individual patients continues to experience bradycardia. The patient likewise suffers hysteria, owing to which the fever is sometimes referred to as anxious fever. In some patients, ruby-red spots start appearing on the chest and abdomen. The being may also ordeal diarrhea and grew spleens and liver. In the first two weeks, the increase in body temperature is predominantly experienced in the afternoon and continues to persist throughout the darknes.

Third Week

The third week of suffering from typhoid fever is tagged by a series of complications, which may turn out to be fatal if medication is not initiated. These complications include intestinal bleeding, encephalitis, intestinal perforation, metastatic abscesses, etc. The delirium still persists, but unlike in the event of its firstly two weeks, this time it is uninterrupted. Betterments do start resulting after the third largest week, but this week in itself is full of life-threatening complications and hence, the patient has to be kept under observation.


As soon as the ailment is diagnosed from typhoid fever, care can be initiated in the form of antibiotics and supportive caution. Antibiotic care ensures a significant improvement in the patient’s health within one or two days, and the person or persons recuperate solely within ten days. Supportive care includes administering flowings to prevent dehydration and ingesting a healthy diet to replenish lost nutrients. There are chances of relapse, which can be serious and thus, it is mandatory for the person to undergo a proper diagnosis process all over again as soon as its indications start resurfacing.

Early care for typhoid fever is important considering that the evidences of this ailment are known to worsen with day. The better evaluate, nonetheless, is prevention. Some simple precautions related to personal hygiene and sanitation can guarantee that the disease is always kept at bay.

Apart from this, the necessity to consume a good deal of liquids, and eat a balanced diet. It is always advisable to follow good personal hygiene to protect you, and others, from such diseases. It is better to avoid raw vegetables, which have not been cleaned and scavenged properly.



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