Typhoid Fever Warning in Long Island

Long Islanders patronizing Mama Sbarro an Italian pizzeria in Hicksville, NY were alerted to a risk of typhoid fever after a food handler was identified with the infection. The Nassau County Department of Health was notified of the worker's typhoid fever by NYC health officials. No patrons have reported symptoms of headache, fever, diarrhea, constipation or rash. But, those who ate there, especially between the 14^th through 16^th of March, need to watch out for any signs of typhoid as symptoms appear within one to three weeks.

Although no one knows how the worker became infected with Salmonella, the risk to patrons is said to be low since two recent unannounced inspections found the restaurant to have no serious health code violations. In 2006, there were 65 reported cases of typhoid fever in NYC alone. Every year in the United States there are over 400 cases of typhoid fever and 75% are due to foreign travel. Salmonella typhi is the bacteria responsible for typhoid fever. The bacteria are found in only humans and grow in the bloodstream and intestinal track.

People who are actively sick or are just carriers for Salmonella typhi (e.g., Typhoid Mary) shed the bacteria in their feces and pass it along to others. Developing countries have the highest cases of typhoid fever. So, travelers beware because over the past 10 years people visiting Asia, Africa and Latin America have the greatest risk of getting typhoid fever. Taking precautions is necessary to assure that you do not get typhoid fever.

Prevention begins with getting vaccinated against typhoid fever. If you already are vaccinated that's great. But, it would be a good idea to check to make sure you don't need a booster shot as typhoid vaccines last for about 2 to 5 years depending on the type you received. Remember that antibiotics are only a treatment and do not prevent typhoid fever so if you're not vaccinated and you plan on traveling talk to your doctor. Make sure you get your vaccines at least one week before you plan to leave on your trip in order to give the vaccine time to take effect.

Another thing you can do to minimize your risk of typhoid fever while traveling to high risk countries is to watch what you eat and drink:

1. Avoid raw fruits and vegetables.
2. Make sure your eat foods that have been thoroughly cooked.
3. Steer clear of foods sold by outside vendors.
4. Drink bottled water.
5. Avoid ice cubes and iced treats because they may be made by using the local water.

If you experience symptoms of a fever, headache, stomach pains, poor appetite and possibly flat rose colored spots on your skin go see a doctor immediately. Typhoid fever when caught early is treatable with antibiotics (e.g., ampicillin). People who do not receive treatment for typhoid fever may die from complications associated with the infection. Even if you get treated and the symptoms die down you may still be a carrier silently producing the bacteria and shedding it in your stool. This is especially dangerous because you can spread the infection unknowingly to others so make sure you confirm that you have a clean bill of health with your doctor.

Sources: http://www.nytimes.com/2008/03/23/nyregion/23typhoid.html?ref=nyregion, http://www.cdc.gov/ncidod/dbmd/diseaseinfo/typhoidfever_g.htm