Typhoid Fever Case Study

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1.3 Typhoid: During an acute infection, S. typhi multiplies in mononuclear phagocytic cells before being released into the bloodstream. After ingestion in food or water, typhoid organisms pass through the pylorus and reach the small intestine. They rapidly penetrate the mucosal epithelium via either microfold cells or enterocytes and arrive in the lamina propria, where they rapidly elicit an influx of macrophages (Mp) that ingest the bacilli but do not generally kill them. Some bacilli remain within Mp of the small intestinal lymphoid tissue. Other typhoid bacilli are drained into mesenteric lymph nodes where there is further multiplication and ingestion by Mp. It is believed that typhoid bacilli reach the bloodstream principally by lymph drainage from mesenteric nodes, after which they enter the thoracic duct and then the general circulation. As a result of this silent primary bacteraemia the pathogen reaches an intracellular haven within 24 hours after ingestion throughout…show more content…
It is characterized by a continuous fever for 3-4 weeks, relative bradycardia, with involvement of lymphoid tissue and considerable constitutional symptoms. Typhoid fever is caused by Salmonella typhi, a Gram-negative bacterium. A very similar but often less severe disease is caused by Salmonella serotype paratyphi A. Typhoid fever is a potentially life-threatening illness that is caused by the bacteria Salmonella typhi (S. typhi). Persons with typhoid fever carry the bacteria in their bloodstream and intestinal tract and can spread the infection directly to other people by contaminating food or water. Anyone can get typhoid fever if they drink water or eat food contaminated with the S. typhi bacteria. Travelers visiting developing countries are at greatest risk for getting typhoid fever. Typhoid fever is still common in the developing world, where it affects about 12.5 million persons each

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