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Typhoid Fever Symptoms And Treatments

Typhoid fever is an acute systemic disease caused by salmonella

typhi. It is a condition in which there is a typical course of
temperature, with marked abdominal symptoms consisting of
ulceration of the bowels. The fever is of uncertain duration and
liable to frequent relapses.

Typhoid fever is an infectious disease and children contract it from

those who have had it, or from carriers. The condition is common in
tropical countries with poor sanitation and the menace of nies.

Information on the Symptoms Typhoid Fever.

It takes from 10 days to two weeks for this disease to develop. The
child-patient feels chilly, tired and weak. He suffers from headache,
and loss of appetite, followed by backache and either diarrhoea or
constipation. Many- patients also have bronchitis, so that in the
early stages of typhoid, "the disease may appear as pneumonia.
The temperature rises and remains high for about 10 days to two
weeks. It has tendency to rise in the evening and fall in the
morning. Skin eruptions tend to appear in the second week and if
proper ,care is not taken, intlammation of the bones and ulceration
of the bowels may occur. The loss of appetite is more apparent. The
tongoe becomes dry and is coated with white patches in the central
region of its surface. The fever gradually comes down to normal by
the end of the fourth week.

Information on the Causes Typhoid Fever.

Poor sanitation is most often "responsible for this disease.

Contaminated water is the usual source of infection. The next
common cause is infected mille Other foods may also be responsible
for the disease. Sometimes, certain people, known as carriers, may
spread the disease. After a patient has recovered from the disease,
the bacteria may still survive in the gall-bladder for years, so that
the patient becomes a carrier. If such a carrier is employed in
preparing or serving food, the infection can spread. In a few cases,
flies may bring the germs into the house and contaminate the food.
Germs enter the body through the mouth, causing irritation and
ulceration of the lower small bowel.
Typhoid fever usually develops in a child who has a great
accumulation of toxic waste and other putrefactive material in his
intestine, resulting from wrong diet and faulty style of living. The
germ of typhoid fever flourishes upon this morbid condition of the
intestine. The disease is more common in children who. eat much
meat or other flesh foods, as it is the nature of such foods to
decompose and putrefy readily within the intestines.

Information on the Treatment of the Typhoid Fever.

A complete bed rest and careful nursing is essential for the child-
patient. He should be given liquid diet like milk, barley and fruit
juices. Orange juice will be especially beneficial. In fact, the
exclusive diet of orange juice diluted with warm water can be taken
for first few days of the treatment with highly beneficial results. In
typhoid fever, the digestive power of the body is seriously
hampered, and the patient suffers from blood poisoning called
toxaemia. The lack of saliva coats his tongue and often destroys his
thirst for water as well as his desire for food. The agreeable flavour
of orange juice helps greatly' in overcoming these drawbacks. It
also gives energy, increases urinary output and promotes body
resistance against infections, thereby, hastening recovery.If
possible, warm-water enema should be given daily during this
period to cleanse the bowels.Cold compresses may be applied to the
head in case the temperature rises above l03'F. If this method does
not succeed, cold pack may be applied to the whole body.After the
temperature has come normal and the tongue has cleared,
the child-patient may be given, for further two or three day, fresh
frUits and other easily digestible foods. For drinks, unsweetened
lemon water or plain water, either hot or cold, may be given.
Thereafter, the child-patient may be allowed to gradually embark
upon a well-balanced diet according to his age. The emphasis
should be on fresh fruits and raw or lightly cooked vegetables.

Typhoid Fever - Prevention.

The disease can be prevented by ensuring a clean water supply,

proper disposal of sewage and implementation of anti-fly measures.
All drinking water should be either boiled or thoroughly purified.
Milk should be pasteurized or boiled. People who handle food should
be carefully screened to be sure that they are not carrying the
germs of typhoid.