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Cholera (Vibrio cholerae)
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Causes and Symptoms of Cholera

Cholera is an acute, diarrheal illness caused by infection of the intestine with the bacterium Vibrio cholerae. The infection is often mild or without symptoms, but sometimes it can be severe.

Cholera has been very rare in industrialized nations for the last 100 years; however, the disease is still common today in other parts of the world, including the Indian subcontinent and sub-Saharan Africa.

Although cholera can be life-threatening, it is easily prevented and treated. In the United States, because of advanced water and sanitation systems, cholera is not a major threat; however, everyone, especially travelers, should be aware of how the disease is transmitted and what can be done to prevent it.

on this page:
Symptoms
Compilcations
Transmission
Fact Sheet

Symptoms

Symptoms include:

  • watery diarrhea
  • vomiting
  • leg cramps

The infection is often mild or without symptoms.

Complications

  • Approximately one in 20 infected persons has severe disease characterized by profuse watery diarrhea, vomiting, and leg cramps.
  • In these persons, rapid loss of body fluids leads to dehydration and shock. Without treatment, death can occur within hours.

Transmission

A person may get cholera by drinking water or eating food contaminated with the cholera bacterium. In an epidemic, the source of the contamination is usually the feces of an infected person. The disease can spread rapidly in areas with inadequate treatment of sewage and drinking water.

The cholera bacterium may also live in the environment in brackish rivers and coastal waters. Shellfish eaten raw have been a source of cholera, and a few persons in the United States have contracted cholera after eating raw or undercooked shellfish from the Gulf of Mexico. The disease is not likely to spread directly from one person to another; therefore, casual contact with an infected person is not a risk for becoming ill.

Persons who develop severe diarrhea and vomiting in countries where cholera occurs should seek medical attention promptly.

Fact Sheet

Cholera (Vibrio cholerae)
CDC fact sheet that answers some common questions about Vibrio cholerae.
Attention: Non-MDH link


Do you suspect that you have a foodborne illness? Visit reporting suspected foodborne illnesses.

 

Spotlight

Cross Contamination
Prevent Cross- Contamination
Preventing cross-contamination is a key factor in preventing foodborne illness.

Slow Cooker Safety
Slow Cooker Safety
A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone.

Foodworker Illness Awareness
Foodworker Illness Awareness

Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets.

Refrigerator and Freezer Storge Chart
Refrigerator and Freezer Storage Chart
This chart gives short, conservative storage times to protect you from food spoilage (what you risk in long refrigeration) and from taste loss (what happens when food is left too long in the freezer).

Previous Spotlights

Health Officials Remind Minnesotans to Practice Healthy Swimming Behaviors this Summer
Germs on and in swimmers' bodies can make people sick; action steps can help prevent illness.

Protect others if you are experiencing diarrhea!
Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.

Young children (children in diapers) that are experiencing diarrhea should not be allowed to go swimming.

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If you have questions or comments about this page, use our IDEPC Comment Form or call 651-201-5414 (TTY: 651-201-5797) for the MDH Infectious Disease Epidemiology, Prevention and Control Division.

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Updated Monday, 12-Jan-2009 14:21:29 CST