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Vibrio cholerae

Type of micro-organism:

Image or diagram:


Transmission of the disease:

Water and food

Signs and symptoms:

Early signs of the disease may include abdominal pain, mild fever, chills, and headache. Symptoms inevitably progress to acute, watery diarrhea followed by lethargy and dehydration. Without treatment, renal failure and shock may occur as the disease progresses.

Symptoms include:
• watery diarrhea
• vomiting
• leg cramps

Prevention and/or treatment:

Travelers who follow the usual tourist itineraries and observe food safety recommendations while in countries reporting cholera have virtually no risk. Risk increases for those who drink untreated water, as well as those who eat poorly cooked or raw seafood in disease-endemic (prevalent) areas.

As prevention for Vibrio cholerae, all travelers who go to areas where cholera has occurred should observe the following recommendations:
Make sure that all vegetables are cooked, and avoid salads.
Do not bring perishable seafood back to the United States.
Eat only foods that have been thoroughly cooked and are still hot, or fruit that you have peeled yourself.
Drink only water that you have boiled, or treated with chlorine or iodine. Other safe beverages include tea and coffee made with boiled water, and carbonated, bottled beverages with no ice.
Avoid foods and beverages from street vendors.
Avoid undercooked or raw fish or shellfish, including ceviche (raw seafood marinated in lime or lemon juice).

Reference list:

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