Agent causal
Cholera is an acute diarrheal infection caused by ingestion of water or food contaminated with the bacillus. Vibrio choleraea toxin-producing bacteria (vibrion).
Serogroups O1 and O139 are the main causes of cholera epidemics. Many other serogroups, with or without the cholera toxin-producing gene, can cause cholera-like illness but do not usually cause epidemics.
Modes of transmission
Cholera is closely associated with poor sanitation and the lack of clean drinking water. It is most commonly transmitted through the consumption of contaminated water or food. Vibrio cholerae through infected feces. Raw or undercooked foods (especially fish and shellfish) are common vehicles. Contamination can also occur when an infected person prepares food without first washing their hands.
Clinical picture
The incubation period varies from a few hours to five days after exposure.
Most infected people have no symptoms or mild symptoms. Symptomatic people most often have acute watery diarrhea.
When they have clinical manifestations, infected people can excrete vibrios before symptoms appear and for up to two weeks after they disappear.
The severe form occurs in 10% of cases and is characterized by very abundant diarrhea (appearing as “rice water”), often accompanied by nausea and vomiting. In the absence of treatment, severe dehydration and hypovolemic shock can occur, which can lead to death within a few hours.
The case fatality rate for untreated cholera is >50%, but it is
Treatment
Rehydration is the cornerstone of treatment. Most people with rehydration can be treated with a rapid oral solution prepared with rehydration salts.
For severe cases with dehydration and continued fluid loss, intravenous rehydration with antibiotic therapy is indicated.
