Public Health Agency of Canada
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Typhoid fever
March 2009
Typhoid Fever
What is Typhoid fever?
Typhoid fever is an infection caused by a bacteria found in contaminated food or water. The disease is commonly associated with eating foods prepared in unsanitary conditions; and with eating uncooked foods or drinking untreated water in areas where sewage is not disposed of safely.
Cause
The bacterium Salmonella typhi.
Risk to Travellers
Greatest among those going to high-risk regions (see Where is Typhoid a concern).
Higher among those who may be travelling to smaller cities and villages or rural areas. As well as among people with weakened immune systems and those who travel to visit friends and relatives.
Risk usually low for travellers going to tourist and business centres with higher standards of accommodation and sanitation, and safe food handling practices.
Severity
Without appropriate antibiotic treatment, up to 16% of infected people die from typhoid fever.
Prevention
Follow safe food and water precautions.
Vaccination will reduce the risk, but will not eliminate it.
Treatment
Can be treated with antibiotics.
Symptoms
- Usually appear one to three weeks after being infected.
- Some people develop no symptoms, while others may develop a fever, headache, loss of appetite, and constipation for adults and older children.
- Without treatment, more severe cases develop a persistent high fever, rash on the body trunk, slowing of heart rate, enlargement of both the liver and spleen and may lead to death.
Transmission
- Eating food or drinking beverages that have been handled by a person who is infected.
- Drinking water that has been contaminated by sewage.
- Eating shellfish taken from sewage-polluted beds, or eating raw fruits and vegetables fertilized with human waste.
Where is Typhoid a Concern?
High risk destinations include South Asia as well as developing countries in Asia, Africa, the Middle East, the Caribbean, Central and South America.
Related Travel Health Notices
None
Recommendations for Travellers
- Follow safe food and water precautions:
- Boil it, cook it, peel it or leave it!
- Always wash your hands before eating and drinking.
- Eat only food that has been well cooked and is still hot when served. Avoid uncooked foods, especially shellfish and salads.
- Drink and use ice from only purified water that has been boiled or disinfected with chlorine or iodine, or commercially bottled water in sealed containers. Carbonated drinks, including beer, are usually safe.
- Avoid unpasteurized dairy products.
- Avoid food from street vendors.
- Avoid swimming in polluted or contaminated water.
- Brush your teeth with purified or bottled water.
- Get vaccinated if you may be at risk:
- You should consult a doctor, nurse or health care provider to discuss the benefits of getting vaccinated.
Don't Forget…
- Consult a health care provider or visit a travel health clinic at least six weeks before you travel.
- What to do if you get sick when you are travelling.
- What to do if you get sick after you return to Canada.
- Know what vaccines you need and when to get them.
Other Related Information
- Public Health Agency of Canada - Vaccine-Preventable Diseases - Typhoid
- World Health Organization - Typhoid Fever
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