Prevalence and Epidemiological Findings of MDR (Multi-Drug Resistant) Typhoid bacillus in District Swat KPK, Pakistan

Typhoid is a severe, contagious and life-threatening disease associated with fever that is most often caused by the typhoid bacillus, Salmonella enterica, serovar Typhus. Typhoid fever is transmitted by ingestion of food, including dairy products, or water contaminated by excreta from patients or chronic by infected persons. It mostly affects school-age children. In adults and older people, typhoid is less frequent but much more severe. It has various names, such as gastric fever, abdominal typhus, infantile remittent fever, slow fever, nervous fever, and pathogenic fever. However, Salmonella Typhus and Salmonella Paratyphoid do not have animal reservoir, therefore infection can be happened by eating the improperly handled food by infected individuals [1]. Enteric fever (typhoid or paratyphoid fever) is a potentially fatal systemic infection. Typhoid fever is caused by Salmonella enterica, serovar Typhus (S. Typhi) and paratyphoid fever is caused by Salmonella enterica, serovar Paratyphoid (S. Paratyphi) A, B, or C. These organisms cause disease specifically in humans. Paratyphoid fever is usual “typhoid” was given by Louisin1829, as a derivative from typhus in brief, Salmonella is facultative anaerobe, and gram negative flagellated rod-shaped Bacteria. [2]. It is among the most commonly isolated food borne pathogens associated with fresh fruits and vegetables. In recent years, the incidence of fresh fruits and vegetables has increased and become a great concern in industrialized countries. Out breaks of salmonellas is have been linked to a wide variety of fresh fruits and vegetables including apple, cantaloupe, alfalfa sprout, mango, lettuce, cilantro, un-pasteurized orange juice, tomato, melon, celery and parsley [3].