When you’re visiting a foreign country, trying new and exotic local food can be one of the most exciting parts of your trip. Whether you’re testing Cambodian bay rice or Colombian sancocho soup, learning about new flavors and customs is an experience most travelers look forward to.
But in some developing countries, ingesting local food or water can put your health (and your vacation) at risk by putting you in contact with foodborne diseases like typhoid. Don’t worry though, protecting yourself from this nasty illness is as easy as ABC.
Typhoid, also known as typhoid fever, is a bacterial infection transmitted by food or water containing the bacterium salmonella Typhi. Though the names are similar, typhoid is not the same as typhus, which is caused by different bacteria. You can easily gettyphoid vaccinefrom various international travel vaccinations center.
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Typhoid symptoms are generally divided into four stages, which, if left untreated, each last about a week. In the first week, the patient experiences fever, headache, and cough, with possible stomach pain and a bloody nose.
In the second week, the patient has a higher fever, stomach pain, abnormal bowel movements, and delirium. In the third week, a patient may experience more delirium and dehydration, as well as possible intestinal hemorrhage or perforation, both serious conditions that can be deadly.
However, typhoid is most often not fatal, so if these complications do not occur, the patient’s fever usually reduces in the final week as he or she begins to heal. After recovery, a small percentage of patients become asymptomatic carriers who no longer experience symptoms themselves, but can still infect others.