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Symptoms start two hours to five days after exposure. [3] Cholera is caused by a number of types of Vibrio cholerae, with some types producing more severe disease than others. [2] It is spread mostly by unsafe water and unsafe food that has been contaminated with human feces containing the bacteria. [2] Undercooked shellfish is a common source. [9]
Vibrio cholerae is a species of Gram-negative, facultative anaerobe and comma-shaped bacteria. [1] The bacteria naturally live in brackish or saltwater where they attach themselves easily to the chitin-containing shells of crabs, shrimp, and other shellfish.
Other symptoms include vomiting and muscle cramps. [25] Water loss can lead to dehydration which can be mild to moderate to severe. Moderate to severe dehydration requires immediate treatment. V. cholerae is the most common pathogen that causes cholera. The gold standard for detecting cholera is through cultures of stool samples or rectal swabs.
The symptoms of vibriosis can vary depending on the species involved: Vibrio parahaemolyticus: Leads to gastrointestinal illness, with symptoms such as diarrhea, abdominal cramps, nausea, vomiting, and fever. [1] Vibrio vulnificus: Can cause severe wound infections and septicemia, especially in immunocompromised individuals. [1]
Symptoms of the disease appear between 12 hours and 5 days of infection; however, only 10% of infected people show severe symptoms of watery diarrhoea, vomiting and leg cramps. [8] Cholera is diagnosed through a stool test or rectal swab, and today treatment takes the form of an oral rehydration solution (ORS).
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Johanna Contreras, M.D., a cardiologist at Mount Sinai Fuster Heart Hospital in New York City, said she has seen people mistaking virus symptoms for serious heart complications.. Some patients who ...
Vibrio parahaemolyticus (V. parahaemolyticus) is a curved, rod-shaped, Gram-negative bacterial species found in the sea and in estuaries which, when ingested, may cause gastrointestinal illness in humans. [1]