468 TYPHOID FEVER 



foods, are notorious carriers of typhoid germs. Human beings 

 may also carry and transmit the germs. 



Prevention. Typhoid fever can be prevented both by keeping 

 the tj'phoid bacilU from entering the body, and by destroying the 

 baciUi. Since typhoid germs are spread by materials polluted by 

 human excretions, or by the housefly, or a human carrier, some of 

 the methods of preventing a typhoid outbreak are the following : 



1. Disinfect all excreta of typhoid patients or carriers with 

 chloride of lime. All clothing and bed linen of a patient should 

 be disinfected by being boiled or soaked in carbolic acid or bichlo- 

 ride of mercury solution. 



2. Provide a good sewage system. 



3. Provide a good water supply. Chlorinate the water. (Boil 

 the water if an infection is suspected.) 



4. Pasteurize all milk, or require such sanitary milking condi- 

 tions that pasteurization is unnecessary. Following the introduc- 

 tion of pasteurization of milk in several cities in 1914, there was a 

 marked decrease in typhoid. 



5. There should be proper handling of foods in the grocery, in the 

 market, and in the home. Food should be properly covered and 

 protected from flies. Foods which have been exposed should be 

 thoroughly washed. 



6. Health certificates should be required from persons who 

 handle foods in order to eliminate the danger of typhoid carriers. 



7. There should be a proper control of the house fly. The de- 

 struction of their breeding places, keeping the premises clean and 

 garbage covered, screening the houses, and screening the sick- 

 rooms will help exterminate the house fly. 



8. Vacationists, nurses, doctors, and any other people who are 

 likely to be exposed to typhoid infection or unsanitary conditions, 

 should be vaccinated. People may be immunized at any clinic, 

 providing they cannot afford to have their own doctors immunize 

 them. The immunity usually lasts from two to four years. 



