Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi
Typhoid fever is a blood infection caused by the consumption of food or water contaminated with the bacterium Salmonella enterica. Typhoid fever is easily controlled and relatively uncommon in the United States, but an estimated 21.5 million people per year are affected by typhoid fever in developi...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2016-02-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/127714 |
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| author | Keith R. Schneider Renée Goodrich Schneider Rachael Silverberg |
| author_facet | Keith R. Schneider Renée Goodrich Schneider Rachael Silverberg |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
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Typhoid fever is a blood infection caused by the consumption of food or water contaminated with the bacterium Salmonella enterica. Typhoid fever is easily controlled and relatively uncommon in the United States, but an estimated 21.5 million people per year are affected by typhoid fever in developing nations including regions in Asia, Africa, and South America. Many of the cases of typhoid fever in the United States are acquired through international travel to these regions. This revised 4-page fact sheet explains the causes and symptoms of typhoid fever, as well as describing who is at risk, what foods have commonly been associated with typhoid fever, and how to implement certain sanitation methods to prevent the spread of typhoid fever. Written by Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg, and published by the Food Science and Human Nutrition Department, January 2016.
FSHN0514/FS125: Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi (ufl.edu)
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| format | Article |
| id | doaj-art-3c558a74da894ef2bf36c571a0ef93ca |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2016-02-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-3c558a74da894ef2bf36c571a0ef93ca2025-02-08T05:57:56ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092016-02-0120161Preventing Foodborne Illness: Typhoid Fever—Salmonella TyphiKeith R. Schneider0https://orcid.org/0000-0003-0145-3418Renée Goodrich Schneider1https://orcid.org/0000-0003-0596-2826Rachael Silverberg2University of FloridaUniversity of FloridaUniversity of Florida Typhoid fever is a blood infection caused by the consumption of food or water contaminated with the bacterium Salmonella enterica. Typhoid fever is easily controlled and relatively uncommon in the United States, but an estimated 21.5 million people per year are affected by typhoid fever in developing nations including regions in Asia, Africa, and South America. Many of the cases of typhoid fever in the United States are acquired through international travel to these regions. This revised 4-page fact sheet explains the causes and symptoms of typhoid fever, as well as describing who is at risk, what foods have commonly been associated with typhoid fever, and how to implement certain sanitation methods to prevent the spread of typhoid fever. Written by Keith R. Schneider, Renée Goodrich Schneider, and Rachael Silverberg, and published by the Food Science and Human Nutrition Department, January 2016. FSHN0514/FS125: Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi (ufl.edu) https://journals.flvc.org/edis/article/view/127714Foodborne IllnessFS125 |
| spellingShingle | Keith R. Schneider Renée Goodrich Schneider Rachael Silverberg Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi EDIS Foodborne Illness FS125 |
| title | Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi |
| title_full | Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi |
| title_fullStr | Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi |
| title_full_unstemmed | Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi |
| title_short | Preventing Foodborne Illness: Typhoid Fever—Salmonella Typhi |
| title_sort | preventing foodborne illness typhoid fever salmonella typhi |
| topic | Foodborne Illness FS125 |
| url | https://journals.flvc.org/edis/article/view/127714 |
| work_keys_str_mv | AT keithrschneider preventingfoodborneillnesstyphoidfeversalmonellatyphi AT reneegoodrichschneider preventingfoodborneillnesstyphoidfeversalmonellatyphi AT rachaelsilverberg preventingfoodborneillnesstyphoidfeversalmonellatyphi |