7th Grade Research 2014

Typhoid Mary, for intentionally spreading the deadly illness

rasp all of it yet.The Department of Health knew what caused typhoid, but dealin

scientists had developed a sophisticated understanding of microbial diseases and how they spread -- even if everyone in the lay public didn't quite

In turn-of-the-century New York City, typhoid was a growing problem. The Department of Health had a lot on its plate; in addition to typhoid, it was trying to quell out­breaks of smallpox, tuberculosis, diphtheria and whooping cough that were sweeping through the area [source: NOVA]. Luckily,

g with the spread of the disease was another question altogether. It's a question that plagues us to this day. It's no longer considered humane to simply cast contagious disease victims out of society and into the wilderness to fend for themselves. What exactly to do with them remains controversial. Authorities must walk the line between keeping their societies safe from debilitating illness and infringing on the victims' personal rights. This controversy reached a fever pitch in early 20th-century New York when it came to one individual.It might surprise you to learn that this fervor revolved around someone who was actually immune to typhoid. Though it's uncommon, some people are naturally immune to the illness, meaning they can carry the parasite and never suffer from a single symptom. Nevertheless, these people can just as easily spread the disease to others. This was the case for one Mary Mallon, aka Typhoid Mary. She was in the wrong place at the wrong time as well as in the worst possible occupation for a carrier of typhoid: She was a cook.

Painful diarrhea, high fever, nasty red rashes and sleeplessness typically characterize the illness. Left untreated, typhoid can result in death.

contaminated

bacteria, t

acteria enter your body

travel into your intestines

then into your blood

bacteria travel through the blood to your lymph nodes, gallbladder, liver, spleen, and other parts of the body

Some persons become carriers

continue to release the bacteria in their stools for years, spreading the disease.

Typhoid fever is common in developing countries.

Fewer than 400 cases are reported in the U.S. each year. Most cases in the U.S. are brought in from other countries where typhoid fever is common.

High fever (103°F, or 39.5°C) or higher and severe diarrhea occur as the disease gets worse.

and abdominal pain.

Early symptoms include fever,

Some people with typhoid fever develop a rash called "rose spots," which are small red spots on the abdomen and chest.

Abdominal tendernessAgitationBloody stoolsChillsConfusionDifficulty paying attention (attention deficit)DeliriumFluctuating moodHallucinationsNosebleedsSevere fatigueSlow, sluggish, lethargic feelingWeakness

Symptoms usually improve in 2 to 4 weeks with treatment. The outcome is likely to be good with early treatment, but becomes poor if complications develop.

Prevention

A few people can become carriers of S. typhi and continue to release the bacteria in their stools for years, spreading the disease.Typhoid fever is common in developing countries, but fewer than 400 cases are reported in the U.S. each year. Most cases in the U.S. are brought in from other countries where typhoid fever is common.

Salmonella Typhi lives only in humans.

eat food or drink beverages that have been handled by a person who is shedding Salmonella

If you drink water, buy it bottled or bring it to a rolling boil for 1 minute before you drink it. Bottled carbonated water is safer than uncarbonated water. Ask for drinks without ice unless the ice is made from bottled or boiled water. Avoid popsicles and flavored ices that may have been made with contaminated water. Eat foods that have been thoroughly cooked and that are still hot and steaming. Avoid raw vegetables and fruits that cannot be peeled. Vegetables like lettuce are easily contaminated and are very hard to wash well. When you eat raw fruit or vegetables that can be peeled, peel them yourself. (Wash your hands with soap first.) Do not eat the peelings. Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travelers get sick from food bought from street vendors.

If you are traveling to a country where typhoid is common, you should consider being vaccinated against typhoid. Visit a doctor or travel clinic to discuss your vaccination options. Remember that you will need to complete your vaccination at least 1-2 weeks (dependent upon vaccine type) before you travel so that the vaccine has time to take effect. Typhoid vaccines lose effectiveness after several years; if you were vaccinated in the past, check with your doctor to see if it is time for a booster vaccination. Taking antibiotics will not prevent typhoid fever; they only help treat it. The chart below provides basic information on typhoid vaccines that are available in the United States.