The causative bacterium of typhoid is Salmonella typhi.
The symptoms of the disease are continuous fever, slow pulse, abdominal tenderness and rose coloured eruption.
The bacteria on disintegration release a kind of endotoxin which affect the digestive system. As the typhoid is a acute infection of intestine the germs escape through intestinal discharge. Some persons may carry the germs but they themselves are not affected by the germs. These persons are called carriers. The faecal matter may come in contact with food and water. Typhoid spreads through contaminate food, water, flies etc.
After infection it may take an average of two weeks for development of disease. Before the onset of disease the person may experience mild malaise, increase fatigability, poor appetite. The disease may affect bone narrow, spleen, gallbladder etc. Death may occur due to haemorrhage or puncture of intestine. Typhoid can be cured successfully using chloromycetin.
Typhoid may be controlled through community sanitation, prevention of contamination of food and water by flies and other vectors. Immunisation can prevent the occurrence of the disease.