Cholera
What is 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 can be severe.
What are cholera symptoms?
Approximately 1 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.
How does a person get cholera?
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 (stool) 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.
Next: What is the risk for cholera in the United States? »
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From the Doctors at MedicineNet.com  |
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- Diarrhea - Explains diarrhea (loose stool or frequent bowel movements) and includes causes, dehydration prevention and treatment. Source:MedicineNet
- The Digestive System - Read about the digestive system from chewing food, swallowing, emptying into the stomach, through the small and large intestines, and then expelling waste through the anus. Source:WebMD Medical Reference from The Cleveland Clinic
- Travelers' Diarrhea - Read about causes of travelers' diarrhea such as E. coli, salmonella, Norwald virus, rotavirus, giardia lamblia, and more. Travelers' diarrhea can be prevented with careful planning. Source:MedicineNet
- Read 41 more Cholera related articles ...
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Last Editorial Review: 8/31/2005
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