CHOLERA

1. The organism that causes cholera is known as Vibrio Cholerae, a comma-shaped,

flagellated, gram-negative (does not retain violet crystal dye used in Grams
method) bacteria that grows well in Blood agar at 37 degrees Centigrade. First
discovered and cultured by Robert Koch in 1883.
Interesting Fact

The mortality rate

for cholera without
treatment is between
25%-50%.

With treatment, it
drops to below 1%

Reference:
http://diarrhea.emedtv
.com/cholera/treatme
nts-for-cholera.html

2. Transmission of Vibrio Cholerea is through consumption of food or water that has

been previously contaminated by the bacterium. On the other hand, there are 2
ways through which Vibrio Cholerea can end up in the contaminated food or
water:

a. Contaminated Faeces

In the case of an epidemic, the source of contamination is usually the faeces of

an infected person. Thus, cholera can spread quickly in areas with inadequate
treatment of water and sewage.

b. Naturally

Cholera bacterium can survive in saltwater rivers and coastal waters.

Organisms that live in this environment that are consumed raw, or which are
undercooked bring with them the risk of contracting cholera.
3. Incubation period: 24-48 hours.

Specific Symptoms:

• Sudden onset and large amounts of watery diarrhoea

• Vomiting
• Muscle Cramps
• Stool that has a characteristic "rice-water" appearance -- grey, slightly cloudy
with flecks of mucus, and a slightly sweaty odor.
Secondary symptoms:
• Thirst
• Weakness
• Increased Heart Rate
• Coma
• Death

4. Treatment is:

• Fluid Replacement

Cholera can be simply and successfully treated by immediate replacement of the

fluid and salts that are lost through diarrhea. This involves an oral rehydration
solution, which is a pre-packaged mix of salts, sugar and water, or in some more
serious cases, IV drip might be used.
• Antibiotics

Antibiotics are not vital to the treatment of cholera, but they commonly shorten
the term and lessen the severity of the disease. In any case, rehydration is the most
important treatment to administer, not antibiotics.

5. Prevention of Cholera…

TIPS
When trying to prevent cholera and/or minimize the risk of contracting cholera in
disease prone areas, some good tips to follow are to observe all food safety
regulations and not eat food from dubious sources. When in doubt, don’t eat it.

VACCINE
There are 2 commercially manufactured cholera vaccines on the market,
Dukoral™, manufactured by Biotech AB, and, Mutacol™, manufactured by
Berna. However, both are not recommended for travellers by the CDC because
they offer short-term and incomplete immunity.

All in all, the safest way to reduce the risk of cholera is to control your diet and
not consume dubious food.