What should you know about cholera how do you get it?

The bacteria leave an infected person in diarrhoea or vomit. If waste enters drinking water, ice, food, or utensils, another person can swallow the bacteria. Risk rises where sanitation is disrupted or clean water is difficult to obtain. Eating raw or undercooked seafood from unsafe water can also carry risk. Casual contact such as sitting beside someone does not usually spread cholera by itself.

After exposure, some people have no symptoms while others develop sudden watery diarrhoea, vomiting, thirst, weakness, or muscle cramps. Diarrhoea can remove fluid rapidly, so suspected exposure matters even before symptoms become severe.

Use treated or sealed drinking water, wash hands thoroughly after toilet use and before eating, and cook food well. Keep raw foods separate from ready-to-eat foods, clean utensils, and avoid ice or drinks made with uncertain water. If diarrhoea starts, begin Oral Rehydration Therapy and contact a clinician promptly. Do not prepare food for other people while ill, and follow local public-health advice about testing or monitoring.

Arrange urgent assessment for watery diarrhoea after possible exposure, especially if vomiting prevents drinking, urine becomes very sparse, the person feels faint, or unusual drowsiness appears. Emergency care is needed for collapse, confusion, or inability to wake. Children, older adults, pregnant people, and anyone with a chronic condition may become dehydrated sooner and should be assessed early.

Ask whether testing is needed, which water and food precautions apply at home, how to mix and use oral rehydration solution, and which symptoms mean hospital care is necessary. Share the exposure details, symptom start time, recent travel or outbreak information, and whether other household members are unwell.