Typhoid Fever risk in San Juan

Typhoid Fever is a bacterial infection caused by Salmonella typhi. It spreads through contaminated food and water. Symptoms include sustained fever, headache, stomach pain, and weakness. Without treatment, it can become serious.

San Juan's risk score of 57/100 reflects several local concerns. The city has areas with aging water infrastructure where pipe breaks can allow sewage to mix with drinking water. Street food vendors sometimes operate without reliable handwashing stations. Seasonal flooding can overwhelm drainage systems and contaminate water sources. Dense neighborhoods make person-to-person spread easier when sanitation is inadequate. Inconsistent water pressure in some barangays leads people to store water in open containers, creating contamination opportunities.

Here are practical steps to protect yourself and your family.

Drink only safe water. Boil water for at least one minute before drinking or cooking with it. If you cannot boil, use water purification tablets or buy sealed bottled water from reputable sellers. Do not use ice from unknown sources.

Practice thorough handwashing. Wash hands with soap and clean water before eating, before preparing food, and after using the toilet. Carry alcohol-based hand sanitizer for times when soap and water are unavailable.

Choose food carefully. Eat food that is served hot and freshly cooked. Avoid raw vegetables and fruits that you cannot peel yourself. Be cautious with street food, especially sauces and condiments that have been sitting out. Stick to vendors who cook in front of you and appear clean.

Get vaccinated. The typhoid vaccine is available at local health centers. It provides meaningful protection and is especially important if you live in or frequently visit higher-risk areas of San Juan.

Report water problems immediately. Contact your local barangay or Maynilad if you notice discolored water, pipe breaks, or sewage overflow near your home. Early reporting protects your entire community.

Keep your home water storage covered. If you must store water, use containers with tight lids and use a dipper or faucet rather than dipping hands or cups into stored water.