Cholera is a severe diarrheal disease caused by the bacterium Vibrio cholerae. While largely preventable and treatable, it remains a public health threat.
Cholera is primarily transmitted through the consumption of contaminated water or food. Some of the most common ways cholera is spread include drinking contaminated water; eating food, especially seafood or raw fruits and vegetables, washed with contaminated water; or, consuming food prepared by someone who is infected with cholera.
Cholera symptoms can range from mild to severe, often appearing between a few hours to five days after infection. The most common symptoms include:
- Severe diarrhea: Very watery
- Vomiting: contributes to dehydration.
- Rapid dehydration: Due to excessive loss of fluids and electrolytes.
- Muscle cramps: Resulting from electrolyte imbalances.
- Low blood pressure, dry mouth, and rapid heart rate due to severe dehydration.
If left untreated, severe cholera can lead to shock, organ failure and death.
Preventing cholera requires ensuring that food and water are safe for consumption. Here are a few essential precautions:
- Boil water: Drink only boiled or properly treated water. Avoid ice unless it’s made from boiled or treated water.
- Peel fruits and vegetables: Always peel fruits and vegetables before eating. Wash them with clean, safe water if peeling is not possible.
- Cook food thoroughly: Cholera bacteria are killed by heat, so make sure food, especially seafood, is cooked thoroughly.
- Avoid raw foods: Raw or undercooked seafood, particularly shellfish, is a common source of cholera bacteria.
- Wash hands frequently: Use soap and clean water before handling food, after using the bathroom, and before eating.
- Store food safely: Keep your food covered. Ensure that leftovers are stored in clean containers and properly refrigerated.
Daily food safety habits that can be practiced at home include:
- Clean: Wash hands and utensils, and sanitize your cutting boards.
- Separate: Use separate cutting boards for raw meat and other foods to avoid cross-contamination. Store raw meat below other foods in the fridge.
- Cook: Ensure that foods reach a safe internal temperature to kill harmful bacteria. For example, poultry should reach 75°C (165°F), and seafood 65°C (150°F).
- Chill: Refrigerate foods within two hours of cooking, and keep your fridge at or below 4°C (40°F). Defrost food in the refrigerator, never at room temperature.
- Reheat properly: Reheat leftovers until they are steaming hot to kill any bacteria that may have grown.
Cholera is a dangerous disease. Early prevention can save your health and that of your loved ones.
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