Introduction
Reporting of communicable diseases to the public health department is fundamental in the control and prevention of infectious diseases. Health care providers are required to report either suspected or confirmed cases of reportable diseases as soon as possible. When infectious diseases and related conditions are reported, medical therapy and other public health preventive measures are put in place to avoid further spread of the disease. Health promotion helps individuals to take charge of their own health. Health promotion addresses person’s behaviors towards many environmental and social factors that directly or indirectly affect their health. Confirmed or suspected cases of reportable diseases should be communicated within 24 hours. Typhoid fever is a bacterial infection which affects human beings. The essay addresses the epidemiology of typhoid fever (cause, symptoms, prevention and treatment) as one of the reportable diseases in South Carolina (South Carolina department of health and environmental control, 2010, para.1).
Targets
The research targets children; they are most vulnerable to food borne related diseases. Poor sanitation practices predispose children to diseases like typhoid. In some cases parents neglects their children which increases the risks of contracting the disease.
Epidemiology and statistical facts
Typhoid fever (also referred to as salmonella fever) is a global sickness. Typhoid fever mostly occurs in kids and young adults between the ages of 5-19 years (Easmon, 2005, Para. 2).
Causes
Typhoid fever is caused by gram negative bacteria known as Salmonella typhi. The bacterium is transmitted through ingestion of water or foodstuffs which are contaminated with excreta of an infected person (Farooqui, 2009, p. 3).The bacteria cause perforation of the enteric wall, hence the name enteric fever. Salmonella typhi thrives well at temperature of about 37oC which is the normal body temperature.
Symptoms
The disease is mostly characterized by a high fever above 37oC which slowly progresses to a maximum of about 40oc. Prolific sweating and a non-bloody diarrhea also observed. An inflammation of flat colored pustule is occasionally observed. When not treated typhoid fever takes four stages, each stage lasts for a period of one week. The first week is characterized by increasing temperatures, headache and general body weakness. In the second week the temperature remains constant (40oc). The patients develop calm delirium which may sometime become agitated depending on the severity of infection. Abdominal pains, constipation and diarrhea with a characteristic smell occur at this stage. Enlargement of the liver and spleen also occur and later the organs becomes soft and tender. There is a strong reaction of antiO and antiH when the Widal test is performed during the second week. During the third week complications like encephalitis, perforation of the intestinal wall and metastatic abscesses occur. In the fourth week fever starts to decline, this marks the final stage.
Diagnosis
The most common test is the Widal test, the test involves reaction of salmonella antibodies with antigen O and antigen H. Bone marrow, blood and stool cultures are also done to diagnose typhoid fever.
Transmission
The bacteria are transmitted to the foods by flying insects; the food is eaten by people which may cause the infection. Infected people may become asymptomatic carriers; they continuously excrete bacteria and infect others especially if they handle food.
Treatment
Typhoid fever is mostly treated with fluoroquinolone like ciprofloxacin if there are no incidences of resistance. Since typhoid fever is not a fatal disease antibiotic like chloramphenicol, ampicilin and amoxicillin can easily treat the disease. Untreated typhoid fever lasts for about 3 to 4 weeks with death cases of between 10% and 30%.
Statistics
Typhoid is listed among the reportable diseases in South Carolina but it is not common. Children and young adults between the age of 5 and 19 years are more prone to typhoid fever than mature and old persons (Easmon, 2005, para. 1 -5).
Environmental and life style factors
Lack of potable water supply or proper sewerage system in the surrounding environment increases risks of contracting typhoid fever. Water and food are the main agents in the spread of typhoid, clean environment control breeding of flying insect which aid in the transmission of bacteria to food and water. Healthy life style like drinking boiled or chlorinated water reduces chances of infection. Proper disposal of human feces through use of either pit latrines or water closets enhances a clean environment. However, some communities are ignorant on practicing a healthy lifestyle; some people argue that boiled water is tasteless. Poor communities can not afford facilities like proper sewer system and hand washing facilities in their living environment. This explains why many incidences of the disease are recorded among the poor than among the rich. Children of busy parent may be neglected; young children get any object into their mouth. Eating of raw foods also predisposes individuals to salmonella typhi infection (Easmon, 2005, para.4).
Prevention strategies
Proper sanitation and hygiene practices are fundamental in preventing typhoid. Proper food and water handling, this prevents any possible contamination with the human feces. Parents should pay great attention on their children, control what they eat especially when they are crawling. Public health departments should educate people on hand washing. Washing hands after defecating and before handling of any food or water to avoid contamination with the bacteria. Water used for brushing teeth, washing fruits and utensils should be boiled or chemically treated. Children should be advised on not consuming foods from unknown sources. Administration of vaccines, the vaccines offers protection between 50% and 80%, it is a live vaccine administered orally or by injection. However, the vaccines are only recommended for travelers’ visiting typhoid endemic zones. Food handler should be examined for any infection and issued with a medical certificate. All food handling premises should meet all sanitary requirements before they are licensed. The premises must have hand washing facilities and a washroom section. Treatment of infected individuals to prevent the spread of salmonella typhi (Easmon, 2005, Para. 5).
Conclusion
Health education and promotion contribute greatly to the control of communicable diseases. Poor sanitary conditions and untreated drinking water increase the rate of typhoid fever infection. Environmental sanitation and a healthy lifestyle greatly reduce incidences of typhoid fever infection. Parents /guardians should pay close attention to their children especially in monitoring the kind of food and water that they take.
References
Easmon, C. (2005). “Typhoid fever and paratyphoid fever”. Travel Health. Web.
Farooqui, A. (2009).Investigation of a Community Outbreak of Typhoid Fever Associated With Drinking Water. Web.
South Carolina Department of Health and Environmental Control. (2010). List of Reportable Conditions. Attention Health Care Facilities, Physicians & Laboratories. Web.