Cholera is a fecal-oral transmission disease. Therefore, the infection occurs following the ingestion of water or food contaminated directly or indirectly by faecal residues of infected individuals (sick, healthy or convalescent carriers).
The cholera vibrios, in fact, are endowed with remarkable resistance in the external environment and can survive in streams, rivers and coastal salt waters. For this reason, an important transmission vehicle is represented by fish, seafood and other fish products, whether eaten raw or undercooked.
In endemic-epidemic areas, in addition to drinking, even daily personal hygiene and washing fruit, vegetables and dishes with contaminated water become practices that increase the risk of contracting the infection.
