The river press. [volume] (Fort Benton, Mont.) 1880-current, 1912-03-06
TYPHOID FEVER.
BY n. e. Morris, Assistant Bac-
terioiogist, Montana Expert
ment Station.

Typhoid fever is the most wide.
spread of bacterial diseases, occurring
In practically all countries. The cen.
sus of 1900 reported for that year in
the United States alone 35,379 deaths
due to this disease and this number is
probably too low, az most of the
deaths reported were from the larger
cities and did not include the smaller
cities and country communities.
1t is supposed by many that typhoid
is largely a disease of the cities, but
such is not the fact. Indeed, more
cases for every thousand inhabitants
develop in the country than in the
city. This is because self-preserva.
ton has driven city authorities to en-.
force sanitary measures not operative
in the country, where protection is
largely a matter of knowledge and care
in the household.
Typhoid fever is an intestinal dis.
ease caused by bacillus typhosus.
which was discovered by Erberth in
1880. This organism is a minute
vegetable cell, cylindrical in shape
one to four microns long Zone micron
is 1-25,000 of an inch), and one-third
as wide. They multiply by one cells
dividing crosswise, each half growing
larger and again dividing. Under ia.
vorable conditions a hundred cells
may multiply and give rise to a billion
in a comparatively short time.
This bacillus is found in the blood
and also in enormous numbers in prac.
tically all discharges from the body
of typhoid patients. 1t is an accepted
fact that the typhoid bacteria must
be present before one caa contract the
disease, and it is extremely doubtful
If they can enter the body in any 9th.
er manner than through the mouth.
after which they pass through the
stomach into the intestines, where
conditions are favorable for growth
and multiplication.
From the above discussion 1t Is
clear that every patient with typhoid
receives infection from a previous
case. Sometimes the path of infec.
ton is direct and easily traced, some.
times it is extremely difficult to fol.
low it up.
How Bacteria Leave the Body.
Being principally a disease of the
~intestines at first, and later of the
kidneys, the bacilli are discharged in
enormous numbers. In many cases
they are found in the mouth and
throat; hence coughing and sneezing
may cause their expulsion into the air
with consequent danger to persons in
the room.
As a rule the body becomes quite
free from the bacteria within a com.
paratively short time after recovery,
but in some cases they may persist
in the intestine for months, or even
years. One of the best instances on
record Of a case of this kind is that
OF a cook who, during a period of five
years, infected twenty-six persons liv.
ing in six families residing in five To-
calities. The cook gave nc history of
having had typhoid fever, but an ex.
animation revealed the fact that she
harbored and gave off enormou mum.
bers of typhoid baccilli. Such persons
are now known as typhoid carriers.
How Bacteria Gain Entrance to Body.
Many cases Of typhoid fever have
been traced without doubt to infected
drinking water. One Of the largest
epidemics due to this source was that
at Plymouth, Pa, with a population of
5000, where 1,104 contracted typhoid
fever and ia died. The source of in
lection was traced to improper dis
posal Of excreta from a typhoid patient
who lived on the bank of a stream
which partially supplied the city with
drinking water. The cost of this one
epidemic is estimated at $10O, 900.
Perhaps the majority of cases of ty-
phoid fever due to infected milk W
their origin to the use of polluted wa
ter for rinsing the cans, bottles, etc.,
used for collecting and transporting
milk. In rare cases outbreaks are
caused by the direct infection of the
milk through persons suffering from
mild attacks or through carriers"
who come in contact with the milk.
Butter made from infected milk
may become a source of infection, as
it has been shown that the bacilli may
live for nearly a month in infected
butter.
Any food which is consumed in a
raw state may, under certain condi-
tons, become a source of infection.
Among such foods may be mentioned
oysters and other shellish when grown
near infected sewer outfalls or in pol
luted water; watercress, lettuce, rad
ishes or any fruits which are liable to
come in contact with contaminated
water or are exposed to the ravages
OF flies, which act as mechanical car.
riers of typhoid fever.
Under the head of contact are in
cluded the causes of infection due to
direct transfer from the patient. Since
any discharge from the patient may