Environmental Engineering Reference
In-Depth Information
Typhoid fever
Typhoid
bacillus,
Salmonella
typhi
Feces and urine
of typhoid
carrier or
patient
Contaminated
water, milk and
milk products,
shellfish, and
foods; flies
General infection
characterized by
continued fever, usually
rose spots on the trunk,
diarrheal disturbances
Average 14
days,
usually
7-21 days
Protect and purify water
supply. Pasteurize milk
and milk products.
Sanitary sewage disposal.
Educate food-handlers.
Food, fly, shellfish control.
Supervise carriers.
Personal hygiene. Isolate
patients.
Paratyphoid
fever
Salmonella
paratyphi
A,
S.
schott mulleri
B.
S.
hirschfeldii
C
Feces and urine
of carrier or
patient
Contaminated
water, milk and
milk products,
shellfish, and
foods; flies
General infection
characterized by
continued fever,
diarrheal disturbances,
sometimes rose spots
on trunk, other
symptoms
1-10 days
for gastroen-
teritis; 1 - 3
weeks for
enteric fever
Similar preventive and
control measures as in
typhoid fever and
salmonellosis
Shigellosis
(Bacillary
dystentery)
Genus,
Shigella
, i.e.,
flexneri, sonnei,
boydii,
dysenteriae
Feces of
carriers and
infected
persons
Contaminated
water or foods,
milk and milk
products, flies,
person-to-person
Acute onset with
diarrhea, fever,
tenesmus, frequent
stools containing blood
and mucus
1 - 7 days,
usually less
than4days
Food, water, sewage
sanitation as in typhoid.
Pasteurize milk (boil for
infants). Control flies;
supervise carriers.
Personal hygiene.
