Abstract
Salmonella bacilli infection has remained an important health problem in the developing world. The transmission of S. typhi most often occurs through food and water, which have been contaminated by faeces from carriers and infected humans. Prevalence of carriers is a factor in transmission. The population under study lacked access to clean and safe water. Patients practiced self medication with inadequate dosing leading to relapsing infections and chronic carrier state. With this, there is a need to determine the actual dissemination index of the salmonella organism in the locality. The isolation from stool, blood and water samples were made using enrichment broths and selective media. Identification of isolates was carried out using standard methods. Characterization was done using O and H polyvalent sera. The total number of infected subjects within the 15 household was 22 (36.7%) among whom 10 (16.7%) were confirmed carriers. The total number/percentage infected by carrier contact was 9 (39.1%). Consumption of well water gave rise to the highest (60.0%) attack rate of typhoid fever infection. The continuance exposure to contaminated water source could be consistent to incessant and relapsing typhoid fever attacks in exposed individuals. Chronic carriers pose great risk to other members of the household, therefore regular screening is required.
Highlights
Salmonella bacilli infection has remained an important health problem in the developing world [1] [2]
The total number/percentage infected by carrier contact was 9 (39.1%)
The rates of infection ranged from 20% to 100%, only one household had 0.0% infection rates of carriers ranged between 20.0% and 50%
Summary
Salmonella bacilli infection has remained an important health problem in the developing world [1] [2]. Salmonella typhi/paratyphi is the main cause of typhoid/paratypoid fever. Typhoid fever is a disease of major public health importance in Nigeria and the rest of Africa [3]-[5]. Compared to other Gram negative rods, the salmonellae are relatively more resistant to various environmental conditions, including drying, salting, smoking and freezing, for varying lengths of time and, survive in many foods as well as frozen water. The pathogen would survive for days in groundwater, pond water, or seawater, and for months in contaminated eggs and frozen oysters [6]; but would be killed when exposed to temperatures of 60 ̊C - 70 ̊C for 15 minutes [7]
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