Typhoid fever is a bacterial infection that spreads through contaminated food and water.

Typhoid risk is higher in populations that lack access to safe water and adequate sanitation, and children are at
highest risk. Vaccines are recommended in areas where typhoid fever is common.
Other symptoms of typhoid fever include:

 Headache.
 Chills.
 Loss of appetite.
 Stomach (abdominal) pain.
 “Rose spots” rash, or faint pink spots, usually on your chest or stomach.
 Cough.
 Muscle aches.
 Nausea, vomiting.

People who drink contaminated water or eat food washed in contaminated water can develop
typhoid fever. Other ways typhoid fever can be contracted include: using a toilet contaminated
with bacteria and touching your mouth before washing your hands. Eating seafood from a water
source contaminated by infected poo or pee.
The symptoms of typhoid fever usually develop 1 or 2 weeks after a person becomes infected
with the Salmonella typhi bacteria. With treatment, the symptoms of typhoid fever should
quickly improve within 3 to 5 days.

Antibiotic therapy is the only effective treatment for typhoid fever.

Foods To Eat During Typhoid Fever
Here are some foods that are typically recommended for a typhoid diet:
 Proteins: turkey, fish, eggs, chicken, tofu, ground meat
 Cooked vegetables: boiled potato, carrots, green beans, beets, squash
 Fruits: watermelon, grapes, ripe bananas, applesauce, canned fruit
 Grains: porridge, daliya (broken wheat porridge), white rice, pasta, white bread,
crackers
 Beverages: coconut water, lime juice, roohafza, bottled water, herbal tea,
coconut water, juice, broth
 Dairy products: yogurt, low fat or fat-free pasteurized milk, buttermilk, cheese,
and ice cream (as tolerated)
 .of food or water, or through person-to-person contact. People who are infected with
typhoid pass the Salmonella typhi bacteria in their faeces and occasionally in their urine.

A diagnosis of typhoid fever can usually be confirmed by analysing samples of blood,

poo, or pee. These will be examined under a microscope for the Salmonella typhi bacteria
that cause the condition.