Cholera

What Is Cholera ?

Cholera is an acute intestinal infection caused by the bacterium Vibrio cholerae. It is spread by contaminated water or food.

Cause ::
Bacterium Vibrio cholerae

Risk to Travelers ::

Most travelers are at lo risk even in countries where cholera outbreaks occur.
Travelers at higher risk include those who drink untreated water or eat undercooked or raw seafood in areas where cholera occurs.
Humanitarian relief workers and those visiting areas of high risk with limited access to safe water and food are also at increased risk

Severity ::
In severe cholera cases, the fatality rate can range from 50% or more for patients who do not receive treatment. The death rate for those who receive proper treatment is less than 1%.

Treatment ::
The most important treatment is dehydration. Carry oral dehydration salts while traveling.
In severe cases, antibiotics can help shorten the duration of illness.

PRECAUTIONS AGAINST CHOLERA  ::

1. Drink only bottled water make sure you open the Bootle yourself) Or Boiled Water.

2. Dont have ice in drinks-.

3.Dont eat from street stall .

4. Take hand wipes to use after using any toilets .

5. The best way to prevent any diseases causing diarrhoea is to be very careful with food and water while in an endemic area.

6. Food products that could potentially put a traveller at risk and that should be avoided include raw fish and seafood products, and any food that has been washed in potentially unclean water.

7.Proper cooking of food and adequate boiling of water will protect the traveller from contamination through food and water.

8. Strict personal hygiene is also essential.

Vaccination is not usually advised for travellers.

9.If you are going to an area where Cholera is present, however, it might be wise to carry a letter from a GP stating that the vaccine is not indicated.

10.Some travellers also would be advised to carry0000000 with them a sterile needle pack in the event that a border guard insists on vaccination!

11. The best advice is to avoid contaminated food and wat0er sources. Boil your water or buy bottled water. Peel all fruits and veggies before consuming.

1.      Practice safe food and water precautions

a.      Boil it, cook it, peel it or leave it!

b.      Always wash your hands before eating and drinking

c.       Eat only food that has been well cooked and is still hot when served. Avoid uncooked foods, especially shellfish and salads.

d.     Drink and use ice from only purified water that has been boiled or disinfected with chlorine or iodine, or commercially bottled water in sealed containers. Carbonated drinks, including beer, are usually safe.

e.      Avoid unpasteurized dairy products.

f.        Avoid food from street vendors.

g.      Avoid swimming in polluted or contaminated water.

h.      Brush your teeth with purified or bottled water.

2.      Wash your hands often

a.      By washing your hands with soap under warm running water

b.      Alcohol-based hand gel can also be used if soap and water are not readily available. It’s a good idea to keep some with you in your pocket or purse when you travel.

3.      Consider getting vaccinated

Most travelers to countries affected by cholera are at low risk; however those who may be at high risk (humanitarian relief workers and travellers visiting areas of high risk with limited access to safe water and food) should consult a health care provider to discuss the benefits of getting vaccinated.

4.      Carry oral dehydration salts

a.      If you are travelling to areas where cholera occurs, oral rehydration salts can help to fight dehydration in cases of severe diarrhea. Oral rehydration salts are available at pharmacies.

b.      If you develop severe diarrhea and vomiting, seek medical attention immediately