Cholera is an infectious disease that causes severe watery diarrhea, which can lead to dehydration and even death if untreated. It is caused by eating food or drinking water contaminated with a bacterium called Vibrio cholerae.
Cholera was prevalent in the U.S. in the 1800s, before modern water and sewage treatment systems eliminated its spread by contaminated water. Only about 10 cases of cholera are reported each year in the U.S. and half of these are acquired abroad. Rarely, contaminated seafood has caused cholera outbreaks in the U.S. However, cholera outbreaks are still a serious problem in other parts of the world. At least 150,000 cases are reported to the World Health Organization each year.
Necrotizing fasciitis is a rare infection that's often described in media reports as a condition involving "flesh-eating bacteria." It can be fatal if not treated promptly.
Necrotizing fasciitis spreads quickly and aggressively in an infected person. It causes tissue death at the infection site and beyond.
Every year, between 600 and 700 cases are diagnosed in the U.S. About 25% to 30% of those cases result in death. It rarely occurs in children.
The disease is most common in places with poor sanitation, crowding, war, and famine. Common locations include parts of Africa, south Asia, and Latin America. If you are traveling to one of those areas, knowing the following cholera facts can help protect you and your family.
Vibrio cholerae, the bacterium that causes cholera, is usually found in food or water contaminated by feces from a person with the infection. Common sources include:
Municipal water supplies
Ice made from municipal water
Foods and drinks sold by street vendors
Vegetables grown with water containing human wastes
Raw or undercooked fish and seafood caught in waters polluted with sewage
When a person consumes the contaminated food or water, the bacteria release a toxin in the intestines that produces severe diarrhea.
It is not likely you will catch cholera just from casual contact with an infected person.
Symptoms of cholera can begin as soon as a few hours or as long as five days after infection. Often, symptoms are mild. But sometimes they are very serious. About one in 20 people infected have severe watery diarrhea accompanied by vomiting, which can quickly lead to dehydration. Although many infected people may have minimal or no symptoms, they can still contribute to spread of the infection.