What are Eatable and non eatables in typhoid?

In the context of typhoid, "eatables" refer to food items that can be consumed safely, such as well-cooked foods and bottled or boiled water, which help prevent the transmission of the bacteria. "Non-eatables" include contaminated food and water, raw fruits and vegetables, and any food prepared in unhygienic conditions, as these can harbor the Salmonella typhi bacteria responsible for typhoid fever. It's crucial to maintain good hygiene and food safety practices to avoid infection.