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KEY FACTS ABOUT CHOLERA Cholera is an acute diarrhoeal infection cause by ingestion of food or water contaminated with the bacterium Vibrio cholera. Children as well as adults can get infected. Among people who develop symptoms, 80% have mild or moderate symptoms, while around 20% develop acute watery diarrhea and vomiting with severe dehydration. This can lead to death if untreated. Cholera transmission is closely linked to inadequate environmental management. Typical at-risk areas include peri-urban slums, camps for internally displaced people or refugees, where minimum requirements of clean water and sanitation are not met. Common sources of foodborne infection include raw or poorly cooked seafood, raw fruit and vegetables, and other food contaminated during preparation or storage. Cholera is an easily treatable disease. Up to 80% of people can be treated successfully through prompt administration of oral rehydration salts (WHO/UNICEF ORS standard sachet) A multidisciplinary approach based on prevention, preparedness and response, along with an efficient surveillance system, is key for mitigating cholera outbreaks. HOW TO PROTECT YOURSELF/BASIC PRECAUTIONS Thorough washing of hands, especially before food preparation and eating. Drink only water that has been boiled or disinfected with chlorine, iodine or other suitable products. Eat food that has been thoroughly cooked and is still hot when served. Be sure that meals bought from street vendors are thoroughly cooked in your presence and do not contain any uncooked foods. 1 OTHERS Beverages such as hot tea or coffee, carbonated water or soft drinks and bottled or packaged fruit juices are usually safe to drink Avoid ice, unless you are sure that it is made from safe water Avoid raw seafood and other raw foods. The exceptions are fruits and vegetables that you have peeled or shelled yourself. Boil unpasteurized milk before drinking it Avoid ice cream from unreliable sources Simple rule to remember: boil it, cook it, peel it or forget it. 2