Typhoid fever

Typhoid fever is a potentially life-threatening systemic infection caused by Salmonella enterica serovar Typhi, usually transmitted through contaminated food or water.

Salmonella enterica serovar Typhi: A human-adapted bacterial serovar that causes typhoid fever. This is the bacterium responsible for the infection.
Widal test: A serological test that detects antibodies against Salmonella O and H antigens. It is a historical diagnostic test, though results can be unreliable.
Mary Mallon: An asymptomatic typhoid carrier in early twentieth-century New York, known as Typhoid Mary. Her case exposed the public-health challenge of transmission by healthy carriers.
Water sanitation: Measures that make water safe by controlling contamination and treating wastewater. Reliable sanitation interrupts the route by which typhoid spreads.
Fecal–oral transmission: Spread of pathogens when fecal contamination reaches another person's mouth, often through food or water. This route commonly carries S. Typhi between people.
Blood culture: A laboratory method that detects microorganisms growing in a blood sample. Culturing blood is a principal way to confirm acute typhoid.
William Budd: A nineteenth-century English physician who linked typhoid fever to contaminated water and person-to-person spread. His investigations helped establish typhoid as a communicable disease.
Food safety: Practices and controls that prevent food from causing illness or harm. Contaminated food is a major vehicle for S. Typhi transmission.
Peyer's patches: Aggregated lymphoid tissues in the small intestine that sample material from the gut. S. Typhi can cross the intestinal lining through these tissues.
Antimicrobial resistance in typhoid fever: Reduced susceptibility of S. Typhi to antibiotics used to treat infection. Resistance changes which antibiotics can reliably treat the disease.

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