The Centers for Disease Control (CDC) yesterday reported the first domestic case of typhoid fever this year, a woman in her 70s from central Taiwan whose source of infection remains unknown.
The woman, who has a history of multiple chronic conditions, began experiencing a fever and diarrhea in the middle of last month.
After symptoms persisted for four days, she sought emergency treatment and was hospitalized, CDC Deputy Director-General Lin Ming-cheng (林明誠) said.
Photo: Lin Hui-chin, Taipei Times
Suspecting a gastrointestinal infection, the hospital collected a stool sample for testing, which confirmed a Salmonella typhi infection late last month, Lin said, adding that the woman has since recovered and been discharged.
As the woman has no recent history of domestic or international travel, the source of her infection is still being investigated, Lin said.
Health authorities have traced 45 contacts, including three family members who live with her, he said.
While one contact reported having diarrhea, four people tested negative, and no additional cases have been discovered, he added.
Taiwan has recorded four cases of typhoid fever so far this year — one domestic and three imported cases, CDC data showed.
Since 2022, the nation has seen a total of 40 cases, consisting of 11 domestic cases and 29 imported cases, with the majority of imported infections (22 cases) originating from Indonesia, the data showed.
Typhoid fever is a communicable disease with an incubation period ranging from three to 60 days, although typically lasting eight to 14 days, Lin said.
It is primarily transmitted by consuming food or drinking water contaminated with the feces or urine of infected people or asymptomatic carriers, he said.
Common symptoms include a persistent fever, headache, fatigue, loss of appetite, abdominal pain and diarrhea, while some people might also experience a slowed heart rate or a rash on their stomach, he added.
Lin urged the public to practice strict hand and food hygiene to prevent infection.
People should avoid drinking untreated tap water or mountain spring water, he said.
Food should be cooked thoroughly, while raw and cooked foods should be stored separately and prepared using different cutting boards and knives to prevent cross-contamination, he added.
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