Cholera
Cholera is a highly contagious disease. Dehydration is characterized by hard water, electrolyte loss, and dehydration. It can kill.
Symptoms
About 1 in 20 cases of cholera are severe, and most infected people have no symptoms.
If symptoms do occur, they will appear between 12 hours and 5 days after exposure.
Usually these include:
large amounts of watery diarrhea, also called 'rice water' because it may resemble the water used to wash rice
vomiting
legs
A person with cholera may become rapidly dehydrated. Dehydration and dehydration can occur due to dehydration such as 20 liters per day. 97 power systems. It is a life-threatening and medical emergency.
Cholera bacteria enter the body through the mouth due to inadequate sanitation and hygiene, usually through food or water contaminated with human waste.
They can also become infected by eating raw or undercooked seafood, especially local shellfish such as oysters or crab.
Poorly cleaned vegetables irrigate dirty water sources and other polluted sources.
In situations where sanitation is severely compromised, such as in refugee camps or communities with very limited water resources, a single victim can contaminate the water supply of an entire community.
Treatment
Treatment consists of a mixture of sugar and salt with plenty of water.
Ready-made mixes are commercially available, but widespread distribution in developing countries is limited by cost, so homemade ORS recipes are often used with homemade equipment.
Anti-diarrheal medications are not used because they prevent bacteria from leaving the body.
Prevention
Cholera is spread through food and poor hygiene. Some simple precautions can reduce the risk of cholera.
Eat only fruit.
Avoid salads, raw fish and undercooked vegetables.
Make sure the food is thoroughly cooked.
Make sure the water is bottled or boiled and safe to use.
Avoid street food as it can carry cholera and other diseases.
