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12500 CFA

especific for the treatment of thyphoidosage


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Product Description

Typhoid, also known as typhoid fever or enteric fever, is an infection caused by the bacteria Salmonella typhi.

Typhoid infects millions of people around the world every year and about 200,000 of them die from it. The number of people infected with typhoid each year is very low in North America, but typhoid is common in developing countries.

Typhoid is usually curable, but some bacterial strains are becoming increasingly resistant to antibiotics. Most North Americans who contract typhoid are infected while traveling to developing countries.

Without treatment, 10% to 16% of those infected will die from typhoid. This proportion drops to 1% when people are treated quickly.


Typhoid is usually spread by water or food, much the same way as cholera. Infected people excrete live bacteria in their stool and urine. They are usually contagious a few days before they develop symptoms, so they don’t know they should take special precautions. If they don’t wash their hands properly, the typhoid bacillus can spread to food or water and from there infect another person. It can also be transmitted directly from person to person through infected fingers.

About 3% of infected people, whether treated or not, become asymptomatic carriers of Salmonella typhi. This means that they continue to pass bacteria in their stool for at least a year, and often for life, without experiencing any symptoms of typhoid. There are a small number of carriers of typhoid in all countries. Even Canada and the United States report dozens of cases of local transmission of typhoid each year, although in these countries most cases are found in travelers or immigrants, already ill when they arrive.

Symptoms and Complications

Symptoms usually appear 1 or 2 weeks after infection, but can take up to 3 weeks to appear. Typhoid usually causes a high and sustained fever, often up to 40 ° C (104 ° F) and extreme exhaustion.

Other common symptoms are:

stomach pain;
a sore throat.
loss of appetite;
a cough.
Some of the more rare symptoms are:

bleeding from the rectum;
temporary pink spots on the trunk and chest.
With antibiotic treatment, symptoms start to subside after 5-7 days, but without treatment they continue to worsen for several weeks, and more than 10% of untreated people may die.

A small number of people who recover from typhoid may have their symptoms come back a few weeks later. The second attack tends to be less severe than the first and goes away quickly after further treatment.

Many people suffer from mild intestinal bleeding, which is only severe in a small minority of cases. The main danger of typhoid is the perforation of the small intestine it causes, whereby bacteria spread into the abdominal cavity, causing peritonitis, which is often fatal.

Other complications of typhoid occur when large amounts of bacteria enter the bloodstream, causing bacteremia. They can reach the lungs, causing pneumonia, or the lining of the brain (meningitis), the bones (osteomyelitis), the valves of the heart (endocarditis), the kidneys (glomerulonephritis), the genital or urinary tract, or the muscles. . Another possible complication is hepatitis (inflammation of the liver).


Your doctor will ask you about your symptoms and give you a physical exam. If he suspects typhoid fever, he will want to confirm his diagnosis using cultures of blood or stool samples, and also, but rarely, of bone marrow. It is also possible to use a blood test that looks for the presence of antibodies. However, this test is not very precise. Your doctor may order further tests to rule out the presence of other conditions that cause typhoid-like symptoms.

Treatment and Prevention
The main treatment for typhoid, like most other diarrheal illnesses, is the use of oral rehydration solution. Typhoid is also treated with antibiotics (eg ceftriaxone, levofloxacin, ciprofloxacin) * which usually resolve symptoms within a week. People with severe infection can also be treated with glucocorticoids such as dexamethasone.

Very few people die from typhoid if they are treated properly. However, they are likely to be contagious for at least a week after symptoms subside. Some people remain contagious for three months or more and continue to excrete the infectious organism in their stool. The chances of becoming a chronic carrier are low except in people with gallbladder disease.

Washing your hands thoroughly after each use of the toilet and before preparing food will prevent transmission of the bacteria. Carriers can be treated with antibiotics for 4-6 weeks.

You can get typhoid fever almost anywhere in the world, but it’s still very rare in developed countries. Your risk of contracting typhoid fever is increased if you travel to developing areas of Asia, Africa, and Latin America.

Prevention of typhoid is all about avoiding contaminated food and water. These same rules of hygiene will also help protect you against diseases such as cholera and hepatitis A, which are transmitted in the same way. Follow these tips to minimize your risk:

boil or disinfect all water before drinking it – disinfectant tablets and liquid are available at pharmacies – or drink commercially bottled beverages (preferably carbonated drinks);
peel all fruits and vegetables before eating them;
keep flies away from food;
beware of ice cubes, ice cream and unpasteurized milk, which can easily be contaminated;
cook all foods well and eat them while they are hot;
beware of “dangerous” foods – shellfish, salads, raw fruits and vegetables;
do not eat any food or drink offered by street vendors.



follow treatment for at least 1 month




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