Mary died in her 23rd year of incarceration at North Brother Island. The next time she was put away, it was for a much longer stretch. She was imprisoned for three years and returned to cooking – and spreading typhoid – after her release. Such was the case with Mallon, who, after spreading the disease through a series of jobs, was apprehended in the summer of 1906 while working at a house in Oyster Bay on Long Island’s North Shore.
Caused by food or water infested with human feces, typhoid has a gestation period of 14 days, and those who survive it typically carry it the rest of their lives. Nicknamed “Typhoid Mary,” Mary Mallon was a cook working in New York City at the turn of the century who was linked to 33 cases of typhoid fever, three of which resulted in death.
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