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typhoid |
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typhoidor typhoid feverAcute infectious disease resembling typhus (and distinguished from it only in the 19th century). Salmonella typhi, usually ingested in food or water, multiplies in the intestinal wall and then enters the bloodstream, causing septicemia. Symptoms begin with headache, aching, and restlessness. High fever gradually develops, with delirium. A rash appears on the trunk. The sites where the bacilli multiplied become inflamed and may ulcerate, leading to intestinal bleeding or peritonitis. Patients become exhausted and emaciated; up to 25% die if not treated. Antibiotic treatment is effective. Patients can carry typhoid for weeks to months or years. Carriers can contaminate the food they handle. Prevention depends mainly on water and sewage treatment and excluding carriers from food-handling jobs. |
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? Mentioned in | ? References in periodicals archive | |
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Other clinical syndromes included pneumonic (17%, 18/104), typhoidal (12%, 12/104), oculoglandular (4%, 4/104), meningitic (1%, 1/104) and pharyngeal (1%, 1/104) forms. The typhoidal form of tularemia involves severe systemic illness in the absence of signs that would indicate the site of inoculation or the anatomic localization of the infection. Three different courses of trench fever were described by Kostrzewski: the classic relapsing form associated with shin pain, headaches, and dizziness; the typhoidal form characterized by a prolonged fever, splenomegaly, and rash; and the abortive form, characterized by a brief, less intense course. |
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