[tahy-foid] 
Pathology| 1. | Also called typhoid fever. an infectious, often fatal, febrile disease, usually of the summer months, characterized by intestinal inflammation and ulceration, caused by the typhoid bacillus, which is usually introduced with food or drink. |
| typhoid fever n. An acute, highly infectious disease caused by a bacillus (Salmonella typhi) transmitted chiefly by contaminated food or water and characterized by high fever, headache, coughing, intestinal hemorrhaging, and rose-colored spots on the skin. Also called enteric fever. |
An acute and highly contagious disease transmitted by food or water contaminated with a kind of bacterium. The disease, which is often fatal, is characterized by high fever, pain in the abdomen, and bleeding in the intestines.
typhoid ty·phoid (tī'foid')
n.
Typhoid fever. adj. ty·phoi·dal (tī-foid'l)
Of, relating to, or resembling typhoid fever.
typhoid fever n.
An acute infectious disease caused by Salmonella typhi and characterized by a continued fever, physical and mental depression, an eruption of rose-colored spots on the chest and abdomen, tympanites, and diarrhea. Also called enteric fever.
| typhoid fever (tī'foid') Pronunciation Key
A life-threatening infectious disease caused by the bacterium Salmonella typhi and transmitted through contaminated food and water. It is characterized by high fever, intestinal bleeding, diarrhea, and skin rash. |
fɔɪd