Typhoid Fever Bacteria
Typhoid fever bacteria (Salmonella typhi) is the organism responsible for typhoid fever. It is commonly transmitted in food or beverages that have been handled by a person who is shedding the bacteria. When a person becomes infected, the bacteria multiply and spread into the bloodstream. Approximately 3 to 5 percent of people may still carry the typhoid fever bacteria, even if symptoms go away with antibiotic treatment.
Typhoid fever bacteria (Salmonella typhi) causes the life-threatening illness known as typhoid fever. In the United States, only about 400 cases of typhoid fever occur each year, but the illness is still common in the developing world, where it affects about 21.5 million people annually.
The cause of typhoid fever is directly linked to an infection with the typhoid fever bacteria.
You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding typhoid fever bacteria or if sewage contaminated with the bacteria gets into the water you use for drinking or washing food.
Typhoid fever is common in most parts of the world, except in industrialized regions, such as the United States, Canada, Western Europe, Australia, and Japan. Risk for typhoid fever is greatest within the Indian subcontinent and other developing countries in Asia, Africa, the Caribbean, and Central and South America.