Food as a vehicle of transmission of cholera.

摘要: Cholera has been recognized as a killer disease since earliest time. Since 1817, six pandemics have swept over the world, and seventh one is in progress. The caused by infection of small intestine Vibrio cholerae O1 O139 characterized massive acute diarrhoea, vomiting, dehydration: death occurs severe, untreated cases. highly contagious disease, transmitted primarily ingestion faecally-contaminated water susceptible persons. Besides water, foods also an important vehicle for transmission cholera. Foods are likely to be faecally contaminated during preparation, particularly infected food handlers unhygienic environment. physicochemical characteristics that support survival growth V. include high-moisture content, neutral or alkaline pH, low temperature, high-organic absence other competing bacteria. Seafoods, including fish, shellfish, crabs, oysters clams, all incriminated cholera outbreaks many countries, United States Australia. Contaminated rice, millet gruel, vegetables implicated several outbreaks. Other foods, fruits (except sour fruits), poultry, meat, dairy products, potential transmitting To reduce risk food-borne cholera, it recommended should prepared, served, eaten hygienic environment, free from faecal contamination. Proper cooking, storing, re-heating before eating, hand-washing with safe eating after defaecation safety measures preventing