Disease profile Cholera is an acute intestinal infection caused by the bacterium Vibrio cholerae . The bacteria produces a toxin that causes an infected person to dehydrate through vomiting and profuse watery diarrhea. Transmission Cholera is acquired directly through contaminated water or food, or indirectly from exposure to the feces or vomit of an infected person. Undercooked or raw shellfish, such as crabs, fish, shrimp, mussels and oysters, and unpeeled fruits and vegetables have been associated with infection. Cholera outbreaks are usually caused by contaminated water, where sewage and drinking water supplies have not been adequately treated.
Cholera is found in many tropical countries around the world where outbreaks are common.
New outbreaks can occur sporadically in any part of the world where water supplies, sanitation, food safety and hygiene are inadequate. The greatest risk of cholera occurs in overpopulated communities and refugee settings characterized by poor sanitation and unsafe drinking water. Historically until 1992, only serogroup O1 caused epidemic cholera. V. cholera O1 caused epidemic cholera in South-East Asia in the 1960s. It then appeared in West Africa in the 1970s, where it had not occurred previously for over 100 years.