ABSTRACT
In enteric fever several types of typhoid organisms associated with differing clinical syndromes have been identified. The recent history of enteric fever is one of rapidly increasing control. Like cholera it is spread almost by ingestion of specifically contaminated food or drink, and like other diseases of the same group is especially controllable by sanitary measures. This chapter summarises the history of methods of water purification. In the past many outbreaks of enteric fever have been caused by milk to which contaminated water had been added. Between 1894 and 1899 there was much scepticism as to oysters or other shell-fish causing enteric fever; and it was only after simultaneous human experimentation on the scale of public banquets had proved the connection, that diffidence in eating shell-fish and reform in the growing of them became effective. Much of this more rapid decline in the incidence of enteric fever since 1900 has been caused by the reduction of risk in eating shell-fish.
