Salmonella typhi, also known as S. typhi, is a gram-negative bacillus, S. typhi is relatively vigorous in nature and can survive in water for 2 to 3 weeks and in feces for 1 to 2 months. S. typhi mainly uses animals as hosts, such as chickens, ducks, geese, cattle, pigs, sheep, etc., which can be the source of infection. Human infection with S. typhi is mainly food-borne, water-borne, and direct contact with utensils contaminated by the typhoid patient. S. typhi infection is mainly manifested as fever, abdominal pain, diarrhea or constipation symptoms, clinically manifested as persistent high fever, relatively slow pulse, skin rose rash, hepatosplenomegaly, etc. Prevention of S. typhi infection to strengthen food safety, while isolating S. typhi patients, treatment is mainly the application of antibiotics and symptomatic treatment.