What should you know about Vibrio cholerae causes?

The bacteria enter the body through the mouth. Contamination can occur when sewage or stool reaches drinking water, ice, food, hands, utensils, or surfaces. Raw or undercooked seafood and food handled with unsafe water can also carry the organism. Risk rises where sanitation, clean water, and handwashing facilities are limited.

After being swallowed, the bacteria can produce a toxin in the small intestine. That toxin disrupts the movement of water and salts, causing watery diarrhoea and sometimes vomiting. Cholera is not caused by stress, cold weather, or eating one particular food in isolation; exposure to the bacterium is required.

Drink water that has been treated or comes from a trusted safe source. Use safe water for brushing teeth, making ice, preparing food, and mixing rehydration solution. Wash hands with soap after using the toilet and before handling food. Cook food thoroughly, eat it while hot, and keep raw foods separate from ready-to-eat items.

If watery diarrhoea begins after a possible exposure, start an appropriate oral rehydration solution and contact a clinician promptly. Do not wait for a test before replacing fluids. A person with significant dehydration may need IV fluid therapy and monitoring in a healthcare setting.

Seek urgent care if diarrhoea is profuse, the person cannot drink, vomiting prevents rehydration, urine becomes very scarce, or there is faintness, confusion, marked weakness, a fast heartbeat, or cold skin. These signs indicate possible serious fluid loss. Children, older adults, pregnant people, and those with chronic illness need a low threshold for medical assessment.

Ask whether recent water, food, travel, or household exposure changes the evaluation; which rehydration product to use; and how long to continue it. Ask whether stool testing, treatment for contacts, or local public-health guidance is needed.