What causes cholera and how can it be prevented?

Cholera bacteria can enter the body when drinking water or eating food contaminated with infected faecal matter. The infection affects the intestine and may cause large amounts of watery diarrhoea, vomiting, thirst, muscle cramps, and weakness. Fluid and salts can be lost quickly, leading to dehydration and shock if replacement is delayed.

Risk rises where clean water, toilets, handwashing facilities, or safe food storage are limited. A person can spread infection when germs from stool contaminate hands, surfaces, water, or food. The illness is not diagnosed from diarrhoea alone, because other infections can cause similar symptoms.

Drink treated or sealed water, wash hands with soap after using the toilet and before preparing food, and eat food that is thoroughly cooked and served hot. Wash produce with safe water, keep raw food separate, and use clean utensils. If diarrhoea begins, start Oral Rehydration Therapy promptly and seek medical advice; severe dehydration may require IV Fluid Therapy. Avoid preparing food for others while unwell and follow local public-health advice.

Get urgent medical help for very frequent watery diarrhoea, repeated vomiting, inability to drink, intense thirst, little or no urine, dizziness, sunken eyes, unusual sleepiness, confusion, or collapse. Babies, older adults, pregnant people, and anyone with a serious medical condition can become dehydrated quickly and should be assessed early.

Ask which rehydration fluid to use, how to judge dehydration, whether testing is needed, and what precautions household members should follow.