What should you know about epidemiology of cholera?

Cholera is caused by bacteria that enter the digestive system, usually when drinking water or eating food contaminated with faeces. Transmission is more likely where sewage disposal, clean water, handwashing or food storage are inadequate. A person can develop sudden, watery diarrhoea and vomiting, with dehydration becoming severe quickly.

The illness may occur in clusters when a shared water source or food supply is contaminated. Safe water, careful hand hygiene, thoroughly cooked food and appropriate sanitation help interrupt spread.

Start oral rehydration solution as directed while arranging medical assessment. Take frequent small sips, especially after each loose stool or episode of vomiting. Continue breastfeeding and offer suitable food when tolerated. Avoid preparing food for other people until a clinician advises that it is safe.

Severe dehydration may require IV fluid therapy in a healthcare setting. Antibiotics may be considered by a clinician for some cases, but replacing lost fluid is the immediate priority.

Seek urgent care for profuse watery diarrhoea, repeated vomiting, extreme thirst, very little urine, dry mouth, sunken eyes, severe weakness, confusion, fainting or cold hands and feet. Infants, older adults and people with chronic illness can deteriorate quickly.

Ask whether testing is needed, which rehydration plan to follow, how to protect household members, and whether public-health advice applies to a shared water or food source. Mention recent travel and anyone else who is unwell.