In Baja California, cases of paratyphoid fever increased by 1,200% in the first 14 weeks of the year, according to the Epidemiological Bulletin of the Federal Ministry of Health.
Between January 1 and April 18, 2026, Baja California had already recorded 117 patients diagnosed with paratyphoid fever, while only 9 cases were reported during the same period in 2025.
According to specialists, this disease is contracted by consuming spoiled or undercooked food, especially during the summer or on days with high temperatures, such as those recorded in the first third of the year.
By gender, a total of 98 women were diagnosed with this disease during the aforementioned period, representing more than 83% of the cases in 2026.
Family physician Edgar Cerón García pointed out that paratyphoid fever is an infectious disease caused by bacteria found in the decomposition of seafood, pork, beef, chicken, vegetables, and fruits—products that can lose their quality when exposed to high temperatures without refrigeration.
He mentioned that it is common for these foods to spoil when being transferred from the store refrigerator to the home refrigerator. Another way to contract the disease is by cutting food on the same cutting board with the same knife.
Regarding the handling of fruits and vegetables, the doctor commented that good hygiene must be maintained from the moment they are harvested, and they must be disinfected before consumption; otherwise, there is a greater risk of developing a stomach infection.
The symptoms of paratyphoid fever include diarrhea, nausea, vomiting, abdominal pain in the upper abdomen or around the navel, fever above 35 degrees Celsius (95 degrees Fahrenheit), chills, and all of these symptoms together can lead to life-threatening dehydration.
Cerón García advised anyone experiencing these symptoms to see a doctor immediately, as self-medication can cause further harm, since some medications can affect the gallbladder or kidneys, in particular.
Source: elimparcial
