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Cholera Disease

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Dhia Yadhiv
Dhia Yadhiv

Cholera is an infectious bacterial disease caused by Vibrio cholerae that infects the small intestine. It is typically contracted by consuming food or water contaminated with the feces of an infected individual. The bacteria release a toxin that causes severe watery diarrhea and vomiting, which can lead to rapid dehydration and death if untreated. The disease spreads through the fecal-oral route, with transmission aided by the bacteria's ability to form biofilms on crustaceans like copepods, allowing large concentrations to infect humans. Prevention focuses on drinking safe water, handwashing, proper sanitation, and fully cooking food.

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Cholera Disease
WHAT IS CHOLERA ??? Cholera is an infectious disease that causes severe watery diarrhea, which can lead to dehydration and even death if untreated. It is caused by eating food or drinking water contaminated with a bacterium called Vibrio cholerae.
DEFINITION OF CHOLERA Cholera is an infectious and often fatal bacterial disease of the small intestine, typically contracted from infected water supplies and causing severe vomiting and diarrhea.
CAUSES OF CHOLERA Vibrio cholerae, the bacterium that causes cholera, is usually found in food or water contaminated by feces from a person with the infection. Common sources include: * Municipal water supplies * Ice made from municipal water * Foods and drinks sold by street vendors * Vegetables grown with water containing human wastes * Raw or undercooked fish and seafood caught in waters polluted with sewage When a person consumes the contaminated food or water, the bacteria release a toxin in the intestines that produces severe diarrhea. It is not likely you will catch cholera just from casual contact with an infected person.
SYMPTOMS OF CHOLERA Symptoms of cholera can begin as soon as a few hours or as long as five days after infection. Often, symptoms are mild. But sometimes they are very serious. About one in 20 people infected have severe watery diarrhea accompanied by vomiting, which can quickly lead to dehydration. Although many infected people may have minimal or no symptoms, they can still contribute to spread of the infection. Signs and symptoms of dehydration include: * Rapid heart rate * Loss of skin elasticity (the ability to return to original position quickly if pinched) * Dry mucous membranes, including the inside of the mouth, throat, nose, and eyelids * Low blood pressure * Thirst * Muscle cramps If not treated, dehydration can lead to shock and death in a matter of hours.
TRANSMISSION OF CHOLERA Vibrio cholerae is the causative agent responsible for cholera. It is a bean-shaped bacterium with a long tail that it uses for self-propulsion. The bacteria are transmitted between humans through the fecal-oral route; a bite of contaminated food or a sip of contaminated water can cause infection. More specifically, a toxin secreted by the bacteria, which targets receptors in the human intestine, is responsible for the pathology characteristic of the disease. Symptoms include excessive, watery diarrhea; vomiting; dehydration; and, without proper treatment, rapid deterioration and death
Before infecting a human host, a key component of the vibrioss survival strategy in its aquatic environment is the close interaction between the bacteria and a type of shrimp-like crustacean called a copepod. The cholera bacteria acquire strength in numbers through the formation of biofilms on the copepod surface. These biofilms act as a protective barracks for the bacteriawithin the biofilm structure, the bacteria can survive unfavorable conditions during inter-epidemic periods
The aggregation of the vibrios on the copepod also produces a very effective vehicle for transmission to human hosts. Studies suggest that anywhere from 103 to 105 vibrios are required to produce clinical cholera. However, as a result of biofilm formation, a mere 1-10 copepods can harbor enough V. cholera to lead to disease. In areas with poor sanitation and a lack of water infrastructure, copepods are commonly found in drinking water dramatically increasing the risk of cholera infection.
PREVENTION OF CHOLERA * Drink and use safe water * Wash your hands often with soap and safe water * Use latrines or bury your faeces. Do not defecate in water. * Cook food well (especially seafood), keep it covered, eat it hot, and peel fruits and vegetables before eat. * Clean up safelyin the kitchen and in places where the family bathes and washes clothes * Consider getting vaccinated before you travel
Drink and use safe water * Bottled water with unbroken seals and canned or bottled carbonated drinks are safe to drink. * Use safe water to wash and prepare food. * Clean food preparation areas and kitchenware with soap and safe water and let dry completely before reuse. To be sure water is safe to drink and use: * Boil it or treat it with a chlorine product or household bleach. * If boiling, bring your water to a complete boil for at least 1 minute. * To treat your water with chlorine, use one of the locally available treatment products and follow the instructions. * If a chlorine treatment product is not available, you can treat your water with household bleach. Add 2 drops of household bleach for every 1 liter of water and wait 30 minutes before drinking. * Always store your treated water in a clean, covered container.
Wash your hands often with soap and safe water * Before you eat or prepare food * Before feeding your children * After using the latrine or toilet * After taking care of someone ill with diarrhea Use latrines or bury your faeces * Use latrines or other sanitation systems, like chemical toilets, to dispose of faeces. * Wash hands with soap and safe water after defecating. * Clean latrines and surfaces contaminated with faeces using a solution of 1 part household bleach to 9 parts water.
Cook food well * Boil it, Cook it, Peel it, Wash it. * Be sure to cook shellfish (like crabs and crayfish) until they are very hot all the way through. * Avoid raw foods other than fruits and vegetables you have peeled yourself. Clean up safely * Wash yourself, your children, diapers, and clothes, 30 meters away from drinking water sources. Consider getting vaccinated before you travel * Vaccination is recommended for most travelers visiting areas where cholera is endemic as well as for those living in these areas. * The vaccine contains heat-killed bacteria. * The FDA recently approved a single-dose live oral cholera is recommended for adults who are 18 64 years old and are traveling to an area of active cholera transmission with toxigenic Vibrio cholerae (the bacteria strain that most commonly causes cholera) to prevent infection.
Cholera Disease
Cholera Disease
Cholera Disease
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Cholera Disease

  • 2. WHAT IS CHOLERA ??? Cholera is an infectious disease that causes severe watery diarrhea, which can lead to dehydration and even death if untreated. It is caused by eating food or drinking water contaminated with a bacterium called Vibrio cholerae.
  • 3. DEFINITION OF CHOLERA Cholera is an infectious and often fatal bacterial disease of the small intestine, typically contracted from infected water supplies and causing severe vomiting and diarrhea.
  • 4. CAUSES OF CHOLERA Vibrio cholerae, the bacterium that causes cholera, is usually found in food or water contaminated by feces from a person with the infection. Common sources include: * Municipal water supplies * Ice made from municipal water * Foods and drinks sold by street vendors * Vegetables grown with water containing human wastes * Raw or undercooked fish and seafood caught in waters polluted with sewage When a person consumes the contaminated food or water, the bacteria release a toxin in the intestines that produces severe diarrhea. It is not likely you will catch cholera just from casual contact with an infected person.
  • 5. SYMPTOMS OF CHOLERA Symptoms of cholera can begin as soon as a few hours or as long as five days after infection. Often, symptoms are mild. But sometimes they are very serious. About one in 20 people infected have severe watery diarrhea accompanied by vomiting, which can quickly lead to dehydration. Although many infected people may have minimal or no symptoms, they can still contribute to spread of the infection. Signs and symptoms of dehydration include: * Rapid heart rate * Loss of skin elasticity (the ability to return to original position quickly if pinched) * Dry mucous membranes, including the inside of the mouth, throat, nose, and eyelids * Low blood pressure * Thirst * Muscle cramps If not treated, dehydration can lead to shock and death in a matter of hours.
  • 6. TRANSMISSION OF CHOLERA Vibrio cholerae is the causative agent responsible for cholera. It is a bean-shaped bacterium with a long tail that it uses for self-propulsion. The bacteria are transmitted between humans through the fecal-oral route; a bite of contaminated food or a sip of contaminated water can cause infection. More specifically, a toxin secreted by the bacteria, which targets receptors in the human intestine, is responsible for the pathology characteristic of the disease. Symptoms include excessive, watery diarrhea; vomiting; dehydration; and, without proper treatment, rapid deterioration and death
  • 7. Before infecting a human host, a key component of the vibrioss survival strategy in its aquatic environment is the close interaction between the bacteria and a type of shrimp-like crustacean called a copepod. The cholera bacteria acquire strength in numbers through the formation of biofilms on the copepod surface. These biofilms act as a protective barracks for the bacteriawithin the biofilm structure, the bacteria can survive unfavorable conditions during inter-epidemic periods
  • 8. The aggregation of the vibrios on the copepod also produces a very effective vehicle for transmission to human hosts. Studies suggest that anywhere from 103 to 105 vibrios are required to produce clinical cholera. However, as a result of biofilm formation, a mere 1-10 copepods can harbor enough V. cholera to lead to disease. In areas with poor sanitation and a lack of water infrastructure, copepods are commonly found in drinking water dramatically increasing the risk of cholera infection.
  • 9. PREVENTION OF CHOLERA * Drink and use safe water * Wash your hands often with soap and safe water * Use latrines or bury your faeces. Do not defecate in water. * Cook food well (especially seafood), keep it covered, eat it hot, and peel fruits and vegetables before eat. * Clean up safelyin the kitchen and in places where the family bathes and washes clothes * Consider getting vaccinated before you travel
  • 10. Drink and use safe water * Bottled water with unbroken seals and canned or bottled carbonated drinks are safe to drink. * Use safe water to wash and prepare food. * Clean food preparation areas and kitchenware with soap and safe water and let dry completely before reuse. To be sure water is safe to drink and use: * Boil it or treat it with a chlorine product or household bleach. * If boiling, bring your water to a complete boil for at least 1 minute. * To treat your water with chlorine, use one of the locally available treatment products and follow the instructions. * If a chlorine treatment product is not available, you can treat your water with household bleach. Add 2 drops of household bleach for every 1 liter of water and wait 30 minutes before drinking. * Always store your treated water in a clean, covered container.
  • 11. Wash your hands often with soap and safe water * Before you eat or prepare food * Before feeding your children * After using the latrine or toilet * After taking care of someone ill with diarrhea Use latrines or bury your faeces * Use latrines or other sanitation systems, like chemical toilets, to dispose of faeces. * Wash hands with soap and safe water after defecating. * Clean latrines and surfaces contaminated with faeces using a solution of 1 part household bleach to 9 parts water.
  • 12. Cook food well * Boil it, Cook it, Peel it, Wash it. * Be sure to cook shellfish (like crabs and crayfish) until they are very hot all the way through. * Avoid raw foods other than fruits and vegetables you have peeled yourself. Clean up safely * Wash yourself, your children, diapers, and clothes, 30 meters away from drinking water sources. Consider getting vaccinated before you travel * Vaccination is recommended for most travelers visiting areas where cholera is endemic as well as for those living in these areas. * The vaccine contains heat-killed bacteria. * The FDA recently approved a single-dose live oral cholera is recommended for adults who are 18 64 years old and are traveling to an area of active cholera transmission with toxigenic Vibrio cholerae (the bacteria strain that most commonly causes cholera) to prevent infection.