What can cholera be prevented by?

Cholera spreads when food or water becomes contaminated with the bacterium that causes the infection. Drink treated, bottled or boiled water when the safety of the supply is uncertain, and use safe water for brushing teeth and preparing meals. Eat food that is cooked thoroughly and served hot; wash or peel produce before eating. Keep raw foods away from cooked foods, and wash hands with soap after using the toilet and before handling food.

Good sanitation helps stop stool from entering water sources. In a household or community with suspected cholera, clean shared surfaces and handle laundry carefully. Prevention lowers exposure but cannot replace medical assessment when symptoms begin.

If someone develops sudden, profuse watery diarrhoea, start frequent sips of a suitable rehydration drink while arranging medical advice. Oral rehydration therapy replaces water and salts lost in stool; do not rely on soft drinks or alcohol. Continue offering safe fluids if the person can swallow. Follow local public-health instructions about water treatment, food preparation and contact precautions. A clinician may advise testing or treatment based on symptoms and the setting.

Seek urgent medical care for watery diarrhoea with marked thirst, very little urine, dizziness, unusual sleepiness, confusion, sunken eyes, a fast heartbeat or inability to drink. These can signal serious dehydration, which can worsen quickly. Children, older adults, pregnant people and anyone with a long-term illness may need help sooner. Hospital care may include IV fluid therapy when drinking is not enough or dehydration is severe.

Ask which water source and rehydration product are appropriate locally, how to protect household contacts, and which symptoms should trigger immediate review. If diarrhoea is present, ask whether you need assessment for dehydration and how to continue food and fluids safely.