Typhoid fever is a bacterial infection. Although the risk of contracting typhoid fever is higher in developing countries, it is still low with appropriate hygiene practices.
The bacterium Salmonella typhi causes typhoid fever, a disease characterized by sustained fever, headaches, loss of appetite, abdominal pain, dry cough, fatigue and constipation. On occasion, diarrhea may follow constipation. The spleen may also become enlarged. Some infected people remain asymptomatic. If antibiotics are not administered to combat the infection, complications can occur around the third week. Five to 20 percent of patients suffer a relapse within 2 weeks. Globally, the mortality rate from typhoid fever is 2 to 3 percent. Death usually results from intestinal hemorrhage or perforation.
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