What is enteric fever?

Enteric fever is an infection of the gastrointestinal tract caused by bacteria of the genus *Salmonella*, most commonly *S. enterica* serovar *Typhimurium* and *S. enterica* serovar *Paratyphi A, B, and C*. Enteric fever is classically characterized by sustained high fever, abdominal pain, headache, nausea, vomiting and constipation, and can cause serious complications if left untreated.

Transmission usually occurs through the ingestion of contaminated food or water, and is common in areas with poor sanitation and hygiene practices.

There are two main forms of enteric fever: typhoid and paratyphoid fever.

Typhoid fever is caused by *Salmonella enterica* serovar Typhimurium. Symptoms typically develop gradually over several days and can include:

- High fever (often 104°F or higher)

- Severe headache

- Muscle aches

- Weakness

- Nausea

- Vomiting

- Diarrhea

- Abdominal pain

- Constipation

- Loss of appetite

- Rash

- Confusion

Paratyphoid fever is caused by other strains of *Salmonella* bacteria. It is similar to typhoid fever, but generally milder. Symptoms may include:

- Fever

- Headache

- Nausea

- Vomiting

- Diarrhea

- Abdominal pain

Enteric fever is diagnosed based on symptoms, physical examination, and laboratory tests, such as stool and blood cultures. Treatment typically involves antibiotics, such as ciprofloxacin or azithromycin. Hospitalization may be necessary for severe cases.

Prevention of enteric fever:

Prevention of enteric fever involves safe food handling, food hygiene, improved sanitation, access to clean and safe drinking water, and vaccination. Travellers to areas where enteric fever is common should be vaccinated against Typhoid fever.