What is the causative agent of typhoid fever?

Typhoid fever is primarily caused by the bacterium Salmonella enterica serotype Typhi, commonly referred to as Salmonella Typhi. This pathogen is typically transmitted through contaminated food or water. Once ingested, it can proliferate in the intestines and then enter the bloodstream, leading to systemic illness.

Understanding the characteristics of this causative agent is crucial for public health and sanitation practices, especially in managing water quality and food safety. Effective control measures can prevent the spread of typhoid fever by focusing on improving sanitation, ensuring proper food handling, and providing access to clean drinking water.

The other options represent different bacteria that either do not cause typhoid fever or have distinct pathogenic profiles that relate to other illnesses. Recognizing the specific pathogens associated with various diseases is essential for effective diagnosis, treatment, and prevention strategies.