Typhoid IgG IgM Rapid Test

The Typhoid IgG/IgM Rapid Test is a rapid chromatographic immunoassay for the qualitative detection and differentiation of IgG and IgM antibodies to Salmonella typhi (S. typhi) in human serum, plasma or whole blood.

Typhoid fever is caused by S. typhi, a Gram-negative bacterium. World-wide an estimated 17 million cases and 600,000 associated deaths occur annually. Patients who are infected with HIV are at significantly increased risk of clinical infection with S. typhi. Evidence of H. pylori infection also presents an increase risk of acquiring typhoid fever. 1-5% of patients become chronic carrier harboring S. typhi in the gallbladder.

The clinical diagnosis of typhoid fever depends on the isolation of S. typhi from blood, bone marrow or a specific anatomic lesion in the facilities that cannot afford to perform this complicated and time consuming procedure. Widal test (also referred as Weil-Felix Test) is used to facilitate the diagnosis. However, many limitations lead to difficulties in the interpretation of the Widal test. In contrast, the Typhoid IgG/IgM Rapid Test is a simple and rapid laboratory test. The test simultaneously detects and differentiates IgG and IgM antibodies to S. typhi specific antigen in human whole blood, serum or plasma thus aid in the determination of current or previous exposure the S. typhi.

1. What is typhoid fever?

Typhoid fever is an illness caused by the bacterium Salmonella Typhi (S. Typhi). It infects your small intestines (gut) and causes high fever, stomach pain and other symptoms. Typhoid fever is also called enteric fever.

You'll commonly hear paratyphoid fever mentioned along with typhoid. Paratyphoid fever is similar to typhoid with more mild symptoms. It's caused by Salmonella Paratyphi (S. Paratyphi).

S. Typhi and S. Paratyphi are different than the Salmonella bacteria that cause salmonellosis, a common type of food poisoning.

2. Who does typhoid fever affect?

Typhoid fever is most common in rural areas of developing countries where there isn't modern sanitation. Countries in South and Southeast Asia, Central and South America, Africa and the Caribbean are most affected by typhoid. Travelers are most at risk when visiting Pakistan, India or Bangladesh.

Children are more likely to get typhoid than adults.

3. How common is typhoid fever?

It's estimated that 11 million to 21 million people around the world get typhoid each year. It's rare in the U.S., Canada, Japan, Western Europe and Australia.

4. What's a long-term carrier of typhoid fever?

Some people continue to be contagious with typhoid fever even after they've recovered (long-term carrier). You can spread typhoid for a year or more with no symptoms. It's important to get tested for S. Typhi after you feel better to make sure you can't spread it to other people.

5. What are the symptoms of typhoid fever?

Typhoid fever gets its name from a high fever that can last for weeks if left untreated. It often gets progressively worse over a few days.

Other symptoms of typhoid fever include:

● Headache.

● Chills.

● Loss of appetite.

● Stomach (abdominal) pain.

● "Rose spots" rash, or faint pink spots, usually on your chest or stomach.

● Cough.

● Muscle aches.

● Nausea, vomiting.

● Diarrhea or constipation.

6. What causes typhoid fever?

Typhoid fever is caused by the bacterium S. Typhi. It lives in the gut (intestines) of infected people and can contaminate food and water.

7. How does typhoid fever spread?

Typhoid fever usually spreads through food or water contaminated with S. Typhi. This can happen if someone with typhoid touches something you eat or drink without washing their hands. It can also happen if waste water (water that has poop or pee in it) gets into water you drink or on food you eat.

You can get typhoid from another person if they don't wash their hands after going to the bathroom. When they touch surfaces and objects (like phones or doorknobs) they can leave bacteria behind that can transfer to the next person who touches it.

8. What are the stages of typhoid fever?

You can develop symptoms of typhoid fever gradually in four stages. Early treatment with antibiotics can keep you from progressing to later stages.

● Stage 1. You can start getting typhoid symptoms anywhere from five to 14 days after coming in contact with S. Typhi. The first symptom is a fever that gets higher over a few days - called "stepwise" since it goes up in steps. The bacteria is moving into your blood in this stage.

● Stage 2. Around the second week of fever, the bacteria is multiplying in your Peyer's patches (part of your immune system that identifies harmful invaders). You'll start experiencing abdominal pain and other stomach symptoms, like diarrhea or constipation. You might get "rose spots," small pink dots on your skin that look like a rash.

● Stage 3. If not treated with antibiotics, the bacteria can cause severe damage, usually around the third week after your symptoms start. Some people get serious complications, like internal bleeding and encephalitis (inflammation in your brain).

● Stage 4. Stage four is when most people begin to recover. Your high fever begins to come down. S. Typhi can live in your gallbladder without causing symptoms, which means you may still be contagious even after you feel better.

POSITIVE:* Two or three lines appear. One colored line should always appear in the control line region (C) and another one or two apparent colored line(s) should be in the IgG test line region (G) or IgM test line region (M).

IgM Positive: One colored line appears in the control line region (C) and another colored line appears in the IgM test line region (M).

IgG Positive: One colored line appears in the control line region (C) and another colored line appears in the IgG test line region (G).

IgG and IgM positive: One colored line appears in the control line region (C) and two colored lines appear in the IgG test line region (G) and IgM test line region (M).

*NOTE: The intensity of the color in the test line region(s) may vary depending on the concentration of Typhoid antibodies present in the specimen. Therefore, any shade of color in the test line region(s) should be considered positive.

NEGATIVE: One colored control line appears in the control line region (C). No apparent colored line appears in the IgG test line region (G) or IgM test line region (M).

INVALID: Control line fails to appear. Insufficient specimen volume or incorrect procedural techniques are the most likely reasons for control line failure. Review the procedure and repeat the test with a new test. If the problem persists, discontinue using the test kit immediately and contact your local distributor.

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