Communicable Diseases Series - Cholera
1
- - - - - - - - Communicable Diseases Series a Choler Causative agent Cholera is an acute diarrhoeal disease caused by the bacterium Vibrio cholerae. Toxigenic Vibrio cholerae serogroups O1 and O139 can cause epidemic cholera. Clinical features Most patients have gastrointestinal symptoms such as diarrhoea or vomiting. Some patients with severe symptoms present with sudden onset of profuse diarrhoea with rice-water like and fishy smelling stool, nausea and vomiting. Without prompt treatment, these patients may die from severe dehydration. Mode of transmission Cholera is usually contracted through consumption of food or water contaminated with Vibrio cholerae. Human-to-human transmission rarely happens. Incubation period Ranges from a few hours to 5 days, usually 2 - 3 days. Management The mainstay of treatment is timely and adequate rehydration. For mild dehydration, patients may take oral rehydration solution (ORS). Severe dehydration cases usually require intravenous rehydration to replenish fluid and electrolyte loss. Antibiotics may also be used. Prevention Preventive measures are based on good personal, food and environmental hygiene: Personal hygiene Wash hands properly with liquid soap and water before eating or handling food after toilet or changing diapers after handling garbage Avoid handling food when having symptoms of vomiting or diarrhoea Food hygiene Purchase food from hygienic and reliable sources. Do not patronize illegal hawkers Handle raw, cooked and ready-to-eat food with separate utensils and store them separately Ensure thorough cooking of food before consumption Discard any spoilt food Clean refrigerator regularly. Maintain the fridge at or below 4°C and freezer at or below -18°C Environmental hygiene Maintain proper sanitary facilities and drainage system Cleanse and disinfect toilets used by infected person and the soiled areas Tips for travellers Take the following precautions when travelling to cholera-affected areas: Cook food and boil water thoroughly before consumption do not patronize illegal hawkers avoid eating cold dishes like salads wash and peel fruit by yourself no ice for beverages if water cannot be boiled, treat water with chlorine or iodine before consumption Travellers returning from affected areas should consult the doctor promptly if they have symptoms of cholera. Inform the doctor of your travel history and maintain good personal, food and environmental hygiene to help prevent the spread of the disease Vaccination against cholera for prevention is rarely recommended as it does not provide full protection from infection. It is not required as a condition of entry of any country. Please visit the website of Travel Health Service of the Department of Health for more details 24-Hour Health Education Hotline of the Department of Health 2833 0111 Centre for Health Protection website www.chp.gov.hk Travel Health Service website of the Department of Health www.travelhealth.gov.hk Food and Environmental Hygiene Department website www.fehd.gov.hk Revised in July 2016
Transcript of Communicable Diseases Series - Cholera
- - -
- -
- - -
Communicable Diseases Series
a C
holer
Causative agentCholera is an acute diarrhoeal disease caused by the bacterium Vibrio cholerae. Toxigenic Vibrio cholerae serogroups O1 and O139 can cause epidemic cholera.
Clinical featuresMost patients have gastrointestinal symptoms such as diarrhoea or vomiting. Some patients with severe symptoms present with sudden onset of profuse diarrhoea with rice-water like and fishy smelling stool, nausea and vomiting. Without prompt treatment, these patients may die from severe dehydration.
Mode of transmissionCholera is usually contracted through consumption of food or water contaminated with Vibrio cholerae. Human-to-human transmission rarely happens.
Incubation periodRanges from a few hours to 5 days, usually 2 - 3 days.
ManagementThe mainstay of treatment is timely and adequate rehydration. For mild dehydration, patients may take oral rehydration solution (ORS). Severe dehydration cases usually require intravenous rehydration to replenish fluid and electrolyte loss. Antibiotics may also be used.
PreventionPreventive measures are based on good personal, food and environmental hygiene:
Personal hygieneWash hands properly with liquid soap and water
before eating or handling food after toilet or changing diapersafter handling garbage
Avoid handling food when having symptoms of vomiting or diarrhoea
Food hygienePurchase food from hygienic and reliable sources. Do not patronize illegal hawkersHandle raw, cooked and ready-to-eat food with separate utensils and store them separatelyEnsure thorough cooking of food before consumptionDiscard any spoilt food Clean refrigerator regularly. Maintain thefridge at or below 4°C and freezer at or below -18°C
Environmental hygieneMaintain proper sanitary facilities and drainage systemCleanse and disinfect toilets used by infected person and the soiled areas
Tips for travellersTake the following precautions when travelling to cholera-affected areas:
Cook food and boil water thoroughly before consumption
do not patronize illegal hawkers avoid eating cold dishes like saladswash and peel fruit by yourselfno ice for beveragesif water cannot be boiled, treat water with chlorine or iodine before consumption
Travellers returning from affected areas should consult the doctor promptly if they have symptoms of cholera. Inform the doctor of your travel history and maintain good personal, food andenvironmental hygiene to help prevent the spread of the disease
Vaccination against cholera for prevention is rarely recommended as it does not provide full protection from infection. It is not required as a condition of entry of any country. Please visit the website of Travel Health Service of the Department of Health for more details
24-Hour Health Education Hotline of the Department of Health 2833 0111
Centre for Health Protection website www.chp.gov.hk
Travel Health Service website of the Department of Health www.travelhealth.gov.hk
Food and Environmental Hygiene Department website www.fehd.gov.hk
Revised in July 2016
