Typhoid fever

Typhoid fever is an infectious disease caused by a bacterium. This bacterium primarily causes gastrointestinal issues. The disease thrives in areas with poor sanitation, and individuals often fall ill from contaminated food and drink. The bacterium can be found in the faeces, urine, and blood of an infected person. Others can become infected through contact with contaminated hands or objects such as cutlery, dishes, toys, and food.

Where is typhoid fever found?

Typhoid fever is most commonly found in India, Nepal, Pakistan, Bangladesh, parts of Southeast Asia, and the Middle East. There is also a risk in certain countries in Africa and South America, although this risk is lower than in Asia.

What are the symptoms?

Typically, 8 to 14 days after exposure, you may experience symptoms such as:

• Rising fever
• Headache
• Abdominal pain
• Fatigue
• Nausea
• Loss of appetite
• Constipation, sometimes followed by diarrhoea
• Lethargy
• Red spots on the abdomen

A person remains contagious as long as the bacterium is present in their faeces, usually for 2 to 4 weeks after symptoms begin, but this can sometimes last longer.

How can you prevent typhoid fever?

Vaccination, which consists of an injection, provides 70% protection against typhoid fever. The protective effect of the vaccine lasts for three years. Maintaining good hygiene practices is always important. Here are some recommendations: Avoid drinking tap water; use bottled water that is sealed and has not been opened before. Avoid ice cubes and dairy products like ice cream or yogurt drinks. Do not eat raw vegetables, salads, or unpeeled fruit; peel fruit yourself. Only consume well-cooked or thoroughly fried meat, fish, or shellfish.

More information

If you would like to know more about typhoid fever, please visit the RIVM information page here: Typhoid Fever | RIVM.