Typhoid fever is caused by Salmonella typhi. Typhoid is spread by eating or drinking food or water contaminated with the feces of an infected person. Risk factors include poor sanitation and poor hygiene. Ice cream is recognized as a significant risk factor for the transmission of typhoid fever. The disease can be prevented by providing clean drinking water, better sanitation, and proper hand washing. Until it has been confirmed that an individual s infection is cleared, the individual should not prepare food for others. An individual is considered to be a chronic carrier if he or she is asymptomatic and continues to have positive stool or rectal swab cultures for S. typhi a year following recovery from acute illness. These chronic carriers are source of infection. Carriers should be excluded from any activities involving food preparation and serving. Antibiotics will completely clear bacteria from your body. But you need to take hygienic measures. Widal test is done for typhoid fever. A single Widal test showing H and/or O titers more than or equal to 1:160 and typhoid-like symptoms is suggestive of typhoid fever. Cefixime and ofloxacin are used for treatment of typhoid fever. Alternatively, you can take ceftriaxone 1 grams twice daily intravenously for 14 days. Advice 1.     Complete bed rest 2.     Complete your course of antibiotic as suggested by your doctor 3.     Paracetamol 500 mg if fever occurs 4.     Wash hands with soap before preparing or eating food 5.     Avoid raw food, shellfish, and ice cream 6.     Eat only cooked and still hot food or re-heat it 7.     Drink plenty 4 – 5 liters of uncontaminated water daily 8.     Investigations –blood culture for salmonella typhi, CBC, Hb% Thanks