Typhoid Vaccination

Typhoid is caused by Salmonella bacteria growing in the intestines and in the blood. The infection has the potential to be fatal and it is highly contagious so an infected person is likely to cause others to become ill. It is spread by the faecal-oral route, through contaminated food and water.

Typhoid symptoms

Typhoid symptoms include headache and fever. You may also experience abdominal and muscle pain. Nausea, vomiting and loss of appetite are common, as are constipation (adults) and diarrhoea (children). Confusion and exhaustion are also symptoms of typhoid, and some people get a rash of little pink spots on their body.

If you think you have typhoid, see a doctor, even if you have been vaccinated. If you’re back home, let your GP know you’ve been travelling.

Treatment is with antibiotics – make sure you finish the course to ensure that your body is completely free from typhoid bacteria.

Which travellers are particularly at risk from typhoid?

Children are particularly at risk from typhoid because of their undeveloped immune system, though they do have milder symptoms than adults.

People visiting friends or relatives or doing a homestay are at increased risk, as is anyone planning a longer trip.

Countries where typhoid occurs

Typhoid can be contracted anywhere in the world, but it is more common where water supplies are unsafe. These areas have higher rates of typhoid fever: the Indian subcontinent, Africa, South and South-East Asia, South America, the Middle East, Europe, Central America.

Steps you can take to avoid typhoid

Vaccination against typhoid should be your first line of defence, but it is important to remember that none of the vaccines are completely effective so you still need to take other precautions to avoid food- and water-borne illnesses.

Typhoid occurs where sanitation is poor and can be picked up from contaminated food and water. Choose water from sealed bottles, or water that has been treated to make it safe. Tea is usually fine because the water will have been boiled. Avoid ice in drinks: freezing does not kill bacteria, and you cannot guarantee the water used. Eating raw and undercooked food increases your risk of exposure and hot cooked food may be a better choice. Always peel fruit yourself, and you should avoid herbs and salads because it is difficult to get them properly clean. Also take extra care with personal hygiene. Wash your hands before you prepare food or eat and always wash them after using the lavatory.

For more tips on avoiding typhoid and other GI illnesses, see our blogpost.

If the worst happens and you do contract typhoid, seek medical help. Avoid handling or preparing food until you get the all-clear from your doctor.