Food handlers to get vaccinated against typhoid

Typhoid caused by Salmonella Typhi, is a bacterial infection that can lead to high fever, diarrhoea, and vomiting.

It is transmitted through the ingestion of food or drinks contaminated by the faeces or urine of an infected person.

Typhoid can also be spread by using a bathroom contaminated by the bacteria and touching your mouth before washing your hands or by eating seafood from a contaminated water source.

Center for Disease Control and Prevention (CDC) has conducted surveillance for typhoid fever and about 350 confirmed cases were reported annually in the United States while in Malaysia, 507 typhoid fever cases were reported in Klang Valley from 2011 to 2015.

After the ingestion of contaminated food or drinks, Salmonella Typhi enter small intestine and bloodstream before invading the gallbladder, biliary system and the lymphatic tissue of the bowel.

The bacteria will then multiply vigorously and cause the symptoms of typhoid fever.

Typhoid commences with a low fever that gradually increases in temperature up to 41°C.

The incubation period is usually one to two weeks and the duration of illness can be up to four weeks.

Symptoms of typhoid fever include: