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Abstract
Typhoid fever is a blood infection caused by consumption of food or water contaminated by the bacterium Salmonella enterica, subspecies enterica, serovar Typhi; commonly referred to as Salmonella typhi or S. typhi. Sometimes you will see the serovar capitalized, i.e., Salmonella Typhi. This is not to be confused with the many other members of the bacterial group Salmonella (often called “non-typhi Salmonella”), which invade the intestines to cause salmonella food poisoning, or salmonellosis. This document is FSHN0514, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date August 2005.
FSHN0514/FS125: Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi (ufl.edu)
References
Centers for Disease Control and Prevention. 20 June 2005. Typhoid Fever. Last date accessed: 21 July 2005. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/typhoidfever_g.htm
Corales, R. 11 August 2004. Typhoid Fever. Last date accessed: 21 July 2005. http://www.emedicine.com/MED/topic2331.htm
Leavitt, Judith Walzer. 20th Century History: Typhoid Mary. Reprinted from Typhoid Mary: Captive to the Public's Health. Beacon Press, Boston. 1996. Last date of access: 21 July 2005. http://history1900s.about.com/library/weekly/aa062900b.htm
Wisconsin Department of Health and Family Services. Disease Fact Sheet Series: Typhoid Fever. Last date of access: 21 July 2005. http://dhfs.wisconsin.gov/communicable/Communicable/factsheets/TyphoidFever.htm
World Health Organization. April 2003. Typhoid vaccine. Last date of access: 21 July 2005. http://www.who.int/vaccines/en/typhoid.shtml