Explain in detail based on Cholera provide:

Question

1. Types of microorganisms commonly found
2. Species or sub species/strain
3. Food vehicle
4. Signs and symptoms
5. Prevention measures

Answer 1

1. Types of microorganisms commonly found in Cholera:

The microorganism responsible for causing cholera is Vibrio cholerae, a bacterium that belongs to the family Vibrionaceae. Within the V. cholerae species, there are several different serogroups, or subtypes, with only two serogroups being responsible for causing epidemics. These two serogroups are O1 and O139.

2. Species or sub species/strain:

The two main strains of V. cholerae responsible for cholera epidemics are:

- V. cholerae O1: This strain is further categorized into two biotypes, El Tor and classical. The El Tor biotype is more commonly found worldwide and is associated with milder symptoms and longer survival in the environment. The classical biotype is less commonly found nowadays and was associated with severe cholera outbreaks before the El Tor biotype emerged.

- V. cholerae O139: This strain emerged in Bangladesh in 1992 and caused an epidemic in India and Bangladesh. It is often referred to as "Bengal cholera" and shares similar symptoms and modes of transmission with V. cholerae O1.

3. Food vehicle:

The primary mode of transmission for cholera is through the ingestion of contaminated food or water. Any food or water that has been contaminated with V. cholerae can serve as a vehicle for transmission. However, certain types of foods and beverages have been implicated in cholera outbreaks more frequently than others.

Common food vehicles for cholera include:

- Seafood: Seafood products, especially raw or undercooked shellfish (oysters, clams, etc.), have been linked to cholera outbreaks. This is because shellfish can filter large volumes of water, increasing the chances of accumulating V. cholerae if the water is contaminated.

- Street foods: Foods sold by street vendors, particularly in developing countries with poor sanitation infrastructure, can be a source of cholera. Foods such as salads, sandwiches, and fruits can become contaminated if they come into contact with infected water during preparation, washing, or rinsing.

4. Signs and symptoms:

Cholera is a diarrheal disease that can range from mild to severe. The incubation period for cholera is usually between 12 hours to 5 days.

Common signs and symptoms of cholera include:

- Profuse, watery diarrhea: Cholera diarrhea is characterized by large amounts of watery stool that has a pale, milky appearance and a fishy odor.

- Vomiting: Many cholera patients also experience vomiting, which can contribute to dehydration.

- Dehydration: The rapid loss of fluid from the body due to severe diarrhea and vomiting can lead to dehydration. Signs of dehydration include dry mouth, sunken eyes, decreased urine output, and rapid heart rate.

- Muscle cramps: Dehydration can cause muscle cramps, particularly in the legs and abdomen.

5. Prevention measures:

Prevention of cholera primarily involves ensuring access to safe drinking water and practicing good hygiene. Some prevention measures include:

- Safe water: Ensure access to clean drinking water by treating water with chlorine or using water filters. Boiling water is also an effective method to kill V. cholerae.

- Sanitation: Promote proper sanitation practices, such as the use of latrines or toilets, to prevent the contamination of water sources with fecal matter.

- Hygiene: Encourage regular handwashing with soap or alcohol-based hand sanitizers, especially before handling food or eating.

- Food safety: Ensure proper food hygiene practices, such as washing fruits and vegetables with clean water, cooking food thoroughly, and avoiding raw or undercooked seafood.

- Vaccination: Vaccines against cholera are available and can provide additional protection in regions with high cholera incidence or during outbreaks.

- Public health measures: Prompt identification and treatment of cholera cases, as well as monitoring and regulation of water and food sources by public health authorities, can help prevent the spread of cholera outbreaks.