60 BACTERIOLOGY. 



Typhoid Finally, typhoid is spread by what are known as 



carriers 



carriers, or persons that carry the bacilli in their bodies 

 for a long time after they have recovered from the 

 disease. About 4 per cent, of all typhoid cases be- 

 come carriers. The bacilli may be voided in the urine 

 or passed in the stools. Dr. Park tells of a cook who 

 carried typhoid bacilli in the stools. During a period 

 of five years she had been employed in six different 

 families in which 26 cases of typhoid fever had de- 

 veloped, all within a month after her arrival in each 

 family 



preven- To limit the spread of typhoid fever, precautions 



should be taken to render all food materials and water 

 free from infection and to destroy the typhoid bacilli 

 in all discharges that may contain them. During 

 times of epidemics special care should be taken to boil 

 all drinking-water, to pasteurize all milk drunk, and 

 to wash all vegetables to be eaten uncooked in boiled 

 water. 



So far as the destruction of the bacilli in the dis- 

 charges is concerned, the disinfection of the urine and 

 stools is of the utmost importance. The stools are 

 best disinfected with a 5 per cent, solution of carbolic 

 acid. The solid parts should be broken up with a 

 stick that can be burned or with a glass rod that can be 

 sterilized after using, in order that all parts of the 

 stool may come into contact with the disinfecting fluid. 

 Stools treated in this way should be allowed to stand 

 for at least one hour; then thrown into the closet, 

 buried, or burned. In the country they should be 



