Typhoid fever is a very common infection in our settings. It is transmitted by consumption of contaminated food or water especially in regions where poor sanitary facilities exist. Thus, water supplies are subject to fecal contamination leading to enhanced transmission of Salmonella (S) Typhi and Paratyphi, the etiologic agents. Typhoid fever remains a significant public health threat in low and middle income countries, with an estimated 11–20 million cases and between 128,000 and 161,000 typhoid-associated deaths each year.1,2
Typhoid, enteric fever, multi drug resistant salmonella.