What should you know about cholera and food?

Cholera bacteria enter the body when food or water has been contaminated with infected faecal matter. Risk rises when water is untreated, hands are not washed, or cooked food is handled after cooking. The infection can cause abrupt watery diarrhoea and drain water and salts from the body. Food itself is not a cure, and avoiding one particular meal cannot confirm or exclude cholera.

Drink treated or sealed water, wash hands with soap, eat food that is thoroughly cooked and served hot, and wash produce with safe water. Do not prepare meals for others while unwell. If diarrhoea begins, start oral rehydration solution and continue small sips. Explore [Diarrhoea](/symptoms/diarrhoea/) and [Oral Rehydration Therapy](/treatments/acute-and-urgent-care/oral-rehydration-therapy/).

Arrange urgent assessment for severe thirst, dry mouth, dizziness, reduced urine, unusual drowsiness, confusion, repeated vomiting, or inability to drink. Babies, children, older adults, and pregnant people can become dehydrated quickly. A clinic may provide [IV Fluid Therapy](/treatments/acute-and-urgent-care/iv-fluid-therapy/) when oral fluids are not enough.

Ask whether local water advice applies, what foods are safest while recovering, and how to protect household members who shared the meal.