Cholera hasn't been totally eradicated yet because the vaccines that are currently available offer short term protection. The bacterium most responsible for causing this disease rears its ugly head after a major flood, since this kind of disaster can limit the supply of clean drinking water. Also, cholera persists in countries with poor sanitation and insufficient water treatment. This article looks at the symptoms of cholera and how to prevent this illness.
Vibrio cholerae
The quickest and most common way to get sick with cholera is to drink water contaminated with Vibrio cholerae, a close relative of the bacterium that causes gastroenteritis. Consuming raw/undercooked seafood or vegetables also exposes humans to cholera.
In an infected person, trouble begins in the small intestine where the toxin affects the absorption of water. Within a week or just a few hours, a victim will begin to feel rather unwell. Nausea, vomiting, lethargy, and muscle cramps are typical signs and symptoms. In virtually all cases, people afflicted with cholera develop profuse, watery diarrhea. This leads to rapid dehydration, which in turn causes a severe electrolyte imbalance (a loss of minerals in the blood).
How is Cholera Treated?
Time is of the essence when treating cholera victims, because the disease can cause death within a matter of hours. The most effective way to halt this illness is to replace lost fluids with oral rehydration salts. ORS are available in packages, and when combined with the right amount of water the mixture can be administered orally, intravenously, or through the nose. In severe cases, antibiotics will be necessary to to rid a patient of cholera.
How to Prevent Cholera
The timeless maxim "Boil it, peel it, cook it, or leave it," is the best rule to remember when visiting a place where cholera is still a threat. Always wash your hands before eating, and eat food as soon as it comes off the heat. When it looks like food has been sitting around for several hours after it was cooked avoid eating it, even in resort properties. It's not worth taking that kind of risk.
As for liquids, bottled water (still or carbonated), canned soda pop, and hot coffee/tea made with boiled water are the best options. Reputable hotels and restaurants will open bottled and canned drinks in front of their guests. Unless you're sure it's safe, don't use ice cubes to chill a beverage. Milk spoils awfully fast in tropical countries, so it's best to say no to ice cream if it's from a dubious source.
Cholera Throughout the Ages
Cholera has been one of history's biggest killers. In the 19th century, a well documented outbreak took place near the mouth of the Ganges River in India in 1817. New York City in the United States was hit hard by a cholera epidemic in 1832, and it left more than 3,000 people dead.
Britain was particularly unfortunate because cholera struck that country in successive waves starting in 1831. In 1854, the Soho district of London was a slum with filthy living conditions and this part of the city was the epicenter of a lethal epidemic. In this case, the specific cause was a water pump that local residents used to get their water. A British physician, Dr. John Snow, correctly observed that cholera resulted from drinking contaminated water, and he convinced city officials to remove the pump.
References
- The Mayo Clinic
- "How Epidemics Helped Shape the Modern Metropolis" by John Noble Wilford, The New Tork Times, April 15, 2008
- The Ghost Map - The Story of London's Most Terrifying Epidemic - and How it Changed Science, Cities, and the Modern World by Steven Johnson, Riverhead Publishing, 2006
- cdc.gov/cholera/treatment
Scott Hayden - Since joining Suite101 in early 2007, I've contributed articles about travel, history and health. My speciality is writing about workplace ...
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