Typhoid fever

Typhoid fever is a life-threatening systemic infection caused by the bacterium Salmonella enterica serovar Typhi (commonly known as Salmonella Typhi). Typhoid is usually spread through the ingestion of contaminated food or water.

Typhoid occurs predominantly in association with poor sanitation and lack of clean drinking water, in both urban and rural settings. However, urbanization, with associated overcrowded populations and inadequate water and sanitation systems, as well as climate change have the potential to further increase the global burden of typhoid. In addition, increasing antibiotic resistance  is making it easier for typhoid to spread and be treated.

Every year, an estimated 11–20 million people get sick from typhoid and between 128 000 and 161 000 people die from it worldwide. Poor communities and vulnerable groups including children are at highest risk.

Travellers are at risk of developing typhoid fever in many typhoid endemic countries, particularly in Asia and sub-Saharan Africa. Elsewhere, travellers are usually at risk when exposed to low standards of personal hygiene or food hygiene and poor water quality.

Even vaccinated travellers should take care to avoid consumption of potentially contaminated food and water as vaccination does not confer 100% protection.