A bacterial infection spread through contaminated food or water, common where sanitation is inconsistent.
Typhoid fever is caused by the bacterium Salmonella Typhi, which spreads through food or water contaminated with the bacteria, usually traced back to poor sanitation or handling by an infected person. The illness typically builds gradually over several days, with fever climbing higher each day rather than spiking suddenly, which can make early cases easy to mistake for a routine viral illness.
Contamination usually happens through water supplies affected by sewage, or food handled by someone carrying the bacteria without realising it. Street food and untreated water are the most common sources in areas where typhoid remains prevalent, which is why hygiene around food and water preparation is the single biggest protective factor.
A confirmed typhoid diagnosis is treated with a course of antibiotics chosen to match local resistance patterns, since Salmonella Typhi resistance varies by region. Most people begin to feel meaningfully better within a few days of starting the correct antibiotic, though completing the full course as prescribed matters even after symptoms ease, to prevent relapse or ongoing carriage of the bacteria.
See a doctor if: fever persists beyond 3 days or worsens — laboratory testing can confirm typhoid and guide the right antibiotic.
