NTA Level 4 • Semester 1 • PST04102

Identification of Patients with Typhoid Fever

Disease Control and Prevention • Source Session/Topic 21

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Session 21: Identification of Patients with Typhoid Fever

Total Session Time: 120 minutes + 2 hours Assignment

Prerequisites

• None

Learning Tasks

By the end of this session students are expected to be able to:

• Describe Cause of Typhoid Fever

• Describe Mode of Transmission of Typhoid Fever

• Describe Major Signs and Symptoms of Common Typhoid Fever

• Explain Treatment of Common Typhoid Fever

• Explain Prevention and Control of Typhoid Fever

Resources Needed

• Flip charts, marker pens, and masking tape

• Black/white board, chalk and whiteboard markers

• Computer and LCD Projector

SESSION OVERVIEW

SESSION CONTENTS

STEP1: Presentation of Session Title and Learning Tasks (5 minutes)

READ or ASK students to read the learning tasks and clarify

ASK students if they have any questions before continuing

STEP 2: Causes of Typhoid Fever (5 minutes)

• Typhoid fever is a systemic infectious disease, caused by bacteria

Salmonella typhi and Salmonella paratyphi

STEP 3: Mode of Transmission of Typhoid Fever (20 minutes)

|Activity: Brainstorming (5 minutes) |

| |

|Ask students to brainstorm on the following question: |

| |

|What is the mode of transmission of typhoid fever? |

| |

|ALLOW few students to respond |

| |

|WRITE their responses on the flip chart/ board |

| |

|CLARIFY and SUMMARISE by using the content below |

Mode of transmission

• The organisms that are responsible for infection are transmitted through

foods or water contaminated with faeces or urine of a patient or carrier

• It is more common in areas where there is insufficient water for washing

hands

• Typhoid is an exclusively human disease

• It is transmitted through the ingestion of food or drink contaminated by

the faeces or urine of infected people

• A person may become an asymptomatic carrier of typhoid fever, suffering

no symptoms, but capable of infecting others

STEP 4: Signs and Symptoms of Typhoid Fever (15 minutes)

• Typhoid fever is characterized by:

o Fever as high as 40 °C (104 °F)

o Profuse sweating

o Drowsiness

o Muscle pain

o Severe headache

o Non-bloody diarrhea although it can sometimes have bloody diarrhea too

o The incubation period of typhoid fever varies with the size of the

infecting dose, and averages from 10 to 20 days

o The onset is gradual

STEP 5: Treatment of Typhoid Fever (15 minutes)

Drug of choice

• Ciprofloxacin

o Contraindication : Pregnancy and Children below 15 years

Alternatively

• Chloramphenicol

o Contraindication: Third trimester of pregnancy

STEP 6: Prevention and Control of Typhoid Fever (35 minutes)

|Activity: Buzzing (10 minutes) |

| |

|ASK students to pair up and buzz on the following question for 2 |

|minutes |

| |

|What are the measures for prevention and control of Typhoid? |

| |

|ALLOW few pairs to respond and let other pairs to add on points not |

|mentioned |

| |

|WRITE their response on the flip chart/board |

| |

|CLARIFY and SUMMARIZE by using the content below |

Measures of prevention and control

• Early diagnosis and treatment of cases is important

• General prevention is as for faecal-oral diseases:

o Cook food thoroughly

o Boil drinking water

o Wash hands before preparing food, after preparing food and before

eating

• It is important to identify carriers who work as food handlers as they

are especially likely to transmit the infection (although searching for

carriers is impracticable in endemic areas)

• Immunization

STEP 7: Key Points (5 minutes)

• Typhoid fever is a systemic bacterial infection caused by Salmonella

typhi, in areas where sanitation is poor

• Drug of choice for treatment of typhoid fever is ciprofloxacin

• Delayed treatment may lead the severe complications such as bleeding from

bowel, bowel perforation and peritonitis

• Safe water, supply and food hygiene will prevent the population from

infection

STEP 8: Evaluation (10 minutes)

• What is the cause of typhoid fever?

• What is the mode of transmission of typhoid fever?

• What are signs and symptoms of typhoid fever?

• What is the treatment of typhoid fever?

• How is typhoid fever prevented?

STEP 9: Assignment (5 minutes)

| Activity: Take Home Assignment (5 minutes) |

| |

|DIVIDE students in groups or individual assignment |

| |

|ASK the students to work individually on the following Assignment |

|Prepare a presentation explaining how to differentiate a patient |

|suffering Typhoid fever from the one having Amoebiasis |

|ALLOCATE time for students to do the assignments and submit |

| |

|REFER students to recommended references |

References

Cook, G. Zumla, A. (2003). Manson’s Tropical Diseases. (21sted.). London:

Saunders Ltd

Denyer, S. P. Hodges, N. A. Gorman, S. P (2011) Ed. Hugo & Russell’s

Pharmaceutical Microbiology (8thed). Oxford: Willey-Blackwell publishing

Eshuis, J, Manschot, P (1992). Communicable diseases,(1st ed). Nairobi:

AMREF

GoT (2013) Standard Treatment Guidelines & National Essential Medicines

List (4thed).

Dar es Salaam: MOHSW

GoT (2004): National Infection Prevention and Control (IPC) Guidelines for

Healthcare Workers. Dar es Salaam: MOHSW

Nordberg, E. (1999): Communicable Diseases, A Manual for Health Workers in

Sub-Saharan Africa, Nairobi: AMREF

Nordberg, E., Kingondu, T., & Mugambi, E., et al. (2008) Communicable

Diseases. (4th ed.). Nairobi: AMREF

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