​Infectious Diseases and Microbiology - Enteric Typhoid Fever ( Salmonella Typhi)

​Infectious Diseases and Microbiology - Enteric Typhoid Fever ( Salmonella Typhi) 
Typhoid fever, often known as enteric fever,

 Salmonella typhi is a type of bacteria that has a rod-like shape and is classified as Gram-negative.
Humans are the exclusive reservoir for S typhi. Infection arises following the consumption of food or drink that has been polluted. Individuals have the potential to become chronic carriers, excreting germs in their stool for an extended period of time, thereby acting as reservoirs for the disease.
Salmonella typhi is the microorganism responsible for causing typhoid fever. The disease originates with gastrointestinal symptoms and advances to systemic illness. The duration of a fever might range from 3 to 4 weeks.

 S typhi possesses two primary virulence factors: Vi, which is an antiphagocytic polysaccharide antigen, and endotoxin. Similar to other types of Salmonella, S typhi enters the intestinal M cells, reproduces in endosomes, and is carried to the subepithelial layer. Within this context, it becomes enveloped by macrophages, manages to persist, and gains access to the lymphatic system and bloodstream.
The process of replication occurring in both the spleen and liver results in the ongoing discharge of organisms into the bloodstream. The carrier state is defined by the presence of bacteria colonizing the gallbladder.
S typhi can be obtained from blood cultures during the initial and subsequent weeks of disease.

 Various antibiotics, such as ampicillin, chloramphenicol, trimethoprim, ceftriaxone, and ciprofloxacin, can be employed to manage the progression of infection. Prevention entails implementing adequate sanitation measures, ensuring that carriers do not come into contact with food, and administering vaccines that target the Vi polysaccharide.