<unk>  fever can occur in any age group as it is food and water borne. Humans are the only source of these bacteria; no animal or environmental reservoirs have been identified. Typhoid and<unk>  fever are most often acquired through consumption of water or food that has been contaminated by feces of an acutely infected or convalescent person or a chronic, asymptomatic carrier. Transmission through sexual contact, especially among men who have sex with men, has rarely been documented. The risk of<unk>  fever is also increasing among travelers to southern and Southeast Asia. Travelers to southern Asia are at highest risk for infections that are nalidixic acid–resistant ormultidrug-resistant (resistant to ampicillin, chloramphenicol, and trimethoprim-sulfamethoxazole). Travelers who are visiting friends and relatives (VFRs) are at increased risk. Although the risk of acquiring typhoid or<unk>  fever increases with the duration of stay, travelers have acquired typhoid fever even during visits <1 week to countries where the disease is endemic.
Paratyphoid fever risk factors
Typhoid fever risk factors
Dengue fever risk factors
Hantavirus infection risk factors
Rheumatic fever risk factors
Tularemia risk factors
Typhus risk factors
Ebola risk factors