Typhoid fever is a bacterial infection of the intestinal tract and occasionally the bloodstream, and is from the Salmonella species. Risk of infection is greatest for travellers to developing countries who will have prolonged exposure to potentially contaminated food and beverages. Typhoid fever is a bacterial infection of the intestinal tract and occasionally the bloodstream. Symptoms: Fever as high as 103 to 104 F (39 to 40 C). , Severe headache , Insomnia, Nose bleeding, Either diarrhoea or constipation, Weakness, Stomach pains, Loss of appetite, A rash, Chills, Sore throat, And in some cases, rose coloured spots may appear. Preventive Measures , Isolation of infected person, usually only people who cant control their need to go to the toilet, eg: babies, and some disabled people., Personal Hygiene, Hand washing before eating , Clean and careful food preparation , Drink safe water , Safe Water , Sanitation. If you drink water, buy it bottled or bring it to boil for 1minute before you drink it. Bottled carbonated water is safer than uncarbonated water. Ask for drinks without ice unless the ice is made from bottled or boiled water. Avoid icypoles and flavoured ices that may have been made with contaminated water. Eat foods that have been thoroughly cooked and that are still hot and steaming. Avoid raw vegetables and fruits that cannot be peeled. Vegetables like lettuce are easily contaminated and are very hard to wash well. When you eat raw fruit or vegetables that can be peeled, peel them yourself. (Wash your hands with soap first.) Do not eat the peelings. Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travellers get sick from food bought from street vendors. Bread is safest when served fresh from the oven. Avoid moist grain dishes (like rice) that have been allowed to sit at room temperature for long periods of time.