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2022, Number 1

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Enf Infec Microbiol 2022; 42 (1)

Cholera

Guerrero BM, Reyes GU, Soria SF, Reyes HM, Baeza CJA, Espinosa SMC, Almonte DAE, Juárez JCA, Suárez MM, Yalaupari MJ

Language: Spanish
References: 36
Page: 21-28
PDF size: 182.97 Kb.


ABSTRACT

Cholera, a diarrheal infection caused by the gram-negative bacillus Vibrio cholerae, belongs to the Vibrionaceae family. According to the WHO in 2017, 34 countries reported a total of 1 227 391 cases of cholera and 5 654 deaths, with a fatality rate of 0.5%. The Asian continent is responsible for 84% and Africa for 14% of all cholera cases worldwide, and in America, Haiti reported 13 681 cases (1%). Practically, most of the cases correspond to developing countries, which translates to us a health problem and/or infrastructure (access to safe water), conditions for outbreaks and epidemics.
In Mexico, in 2018 a case was reported in an adult, being the human intestine is not the only reservoir of V. cholerae 01, since it survives and multiplies in estuaries, swamps, rivers and in the sea. Some fish and various shellfish, especially bivalve molluscs from contaminated waters, are a potential source of transmission if eaten raw or undercooked. It can also be spread through other types of food such as rice, coconut water, undercooked pork, and vegetables irrigated with black water. The route of transmission is fecal-oral. Outbreaks associated with the ingestion of contaminated water appear explosively and are generally related to a common source. Cholera occurs mainly in low socioeconomic environments with poor sanitation conditions, it is frequent in people who are exposed to consumption of river water and/or street foods and in food handlers.
Given all these aspects, we must always think about this pathology, given the sanitary conditions that are currently distracting from the current coronavirus pandemic, coupled with many regions with floods and the consumption of contaminated water.


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