Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Saturday, April 17, 2021

Cholera: Causes and symptoms

Cholera is an acute, diarrheal illness caused by the bacterium Vibrio cholerae. Of the more than 200 recognized V, cholerae serogroups, only cholera toxin-producing O1 and O139 serogroups have caused large epidemics and are defined as causing cholera.

A person may get cholera by drinking water or eating food that is contaminated with the cholera bacterium.

The source of the contamination is usually the feces of an infected person, or water contaminated with sewage. Cholera primarily occurs in settings where there is inadequate access to clean water and sanitation.

Cholera is characterized by copious watery diarrhea, without abdominal cramps or fever. Most individuals infected with toxigenic V. cholerae O1 have no symptoms, and some have only mild to moderate diarrhea lasting 3 to 7 days.

People exposed to cholera may experience mild profuse vomiting and dehydration. Cholera diarrhea can look like cloudy rice water.

Cholera can cause death from dehydration (the loss of water and salts from the body) within hours if not treated.
Cholera: Causes and symptoms

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