Typhoid fever is caused by Salmonella typhi, a Gram-negative bacterium. 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 disase 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. Overall, some 1 5% of typhoid fever patients become chronic carriers. These chronic carriers are source of infection. Carriers should be excluded from any activities involving food preparation and serving. As you have been properly treated for typhoid and you are still taking antibiotics so don’t worry, you are free from disease. Antibiotics will completely clear bacteria from your body. But you need to take hygienic measures Advice 1. Complete your course of antibiotic as suggested by your doctor 2. Wash hands with soap before preparing or eating food 3. Avoid raw food, shellfish, ice 4. Eat only cooked and still hot food or re-heating it Thanks