HAPPY TYPHOID FEVERIntroductionClassification of bacteriaSymptomsTransmissionDiagnosisPrevention and treatmentVaccinationReferencesIntroductionTyphoid is a Gram-negative bacterial infection causing fever, pink spots on the chest, abdomen and severe irritation of the intestine. This disease is also called gastric fever, nervous fever, slow fever and abdominal typhus. The disease is transmitted through food or water contaminated with feces of an infected person, causal - Salmonella sp bacteria. Classification of bacteriaScientific classification of bacteria Salmonella typhiSuper kingdom BacteriaKingdom BacteriaPhylum ProteobacteriaClass GammaproteobacteriaOrder EnterobacterialesFamily EnterobacteriaceaeGenus SalmonellaSpecies TyphiRod form Salmonella spThe box Petri dish shows colonies of Salmonella sp on agar plateSymptomsThe symptoms commonly associated with typhoid resemble Thucydides' description. These are: • Increase in body temperature from 39 degrees Celsius to 40 degrees Celsius (slow increase). • Weakness • Diarrhea • Stomach pain • Constipation • Headache • Loss of appetite • Vomiting • Myalgia (muscle pain) • In some cases, rash or pink colored spots on the chest and abdomen called “pink spots”. Possible extreme symptoms such as hemorrhage and delirium may occur. Conventionally, the symptoms of untreated disease are divided into stages according to their period of infection. This is the first stage (first week): slow increase in body temperature, fluctuating fever, headache and cough. The number of white blood cells begins to decrease (leukopenia) and relative lymphocytosis. The Widal test is negative during the first week of infection, while blood cultures will be...... middle of paper ......2S from thiosulfate and on media like sulfite agar from bismuth, this can be clearly observed.Prevention and treatmentPrevention is better than cure; It is therefore recommended that travelers get vaccinated. Sanitary measures can prevent infection, such as washing your hands regularly after defecating and always before eating. Avoid contaminated and unhygienic foods. Check water sources often and monitor mixing of sewer or urine or fecal matter lines. In this modern era, major food items are available packaged and canned; therefore, the quality of food must be verified and duly authorized as free from contamination. A joint program of WHO and FAO is INFOSAN (International Network of Food Safety Authorities) to control the spread of foodborne diseases nationally. It also helps countries exchange food safety measures and share control factors to avoid food contamination..