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How to prevent cholera?



Cholera is an intestinal infection that is manifested by diarrhea, vomiting and cramps.

fluid loss from diarrhea and vomiting leads to dehydration which can lead to death. The infection is caused by a bacterium called Vibrio cholerae, found in dirty water or food irrigated with "black."

classic transmission mechanism is the year-to-mouth cycle, understood as the output of the infectious agent in the feces and the ingestion, usually through contaminated hands of the mother or child. Another frequent mode of transmission is ingestion of food or water, other beverages or ice, not subjected to any process of purification.

The disease occurs as outbreaks and given its exposure to eating contaminated food or drink outside the home, initially strikes more adults than children, the youngest, acquired the infection within the household when in contact with any infected adult, who may not have diarrhea but still eliminates the microbe by their feces. Therefore, to prevent cholera in children, must be avoided also in adults, following the four measures of personal hygiene and sanitation are described below:

1. Use of potable water for human consumption. Families have access to reliable water supply, get sick less diarrhea and cholera, to achieve this, we recommend the following: * Wash and disinfect
at least every six months, tanks, water tanks, cisterns and other deposits where water is stored, and keep them well covered;
* Boiling water for drinking or by chemical disinfection (chlorine or iodine), stored in clean, well covered and non-corrosive.
to chlorinate the water used:
* household bleach, add two drops to each quart of water, mixing it and letting it sit for 30 minutes before using, or
* Chlorine tablets (sulfacloramina, 9 mg.), A for each liter of water and allowed to rest one hour minimum before use.
To iodized water use 5 drops of tincture of iodine to 2 percent for every gallon of clear water or 10 drops for cloudy water. Let stand for 30 minutes before using water. If the water is dirty (cloudy), clean it before using a clean canvas so sieve to strain it and let it stand until the residue settle to the bottom of the container.

2. Sanitary disposal of garbage, including dirty diapers in sealed containers until collection or burial, and the fecal matter through drainage or latrines. Prevent fecal contamination at ground level.

3. Washing hands after defecating or changing diapers and before eating or feeding the child, with sufficient water and soap and dry thoroughly with a clean cloth or towel.

4. Food hygiene:
* Wash well, with brush, soap and water or disinfect fruits and vegetables, placing them 15 minutes in water with chlorine or iodine.
* Bake or fry food thoroughly and eat them as soon as possible after preparation;
* Cover leftovers to avoid contact with flies and other insects, and keep refrigerated or hot above 60_C;
* Before cooked before eating a food, must be heated to the boiling point or more than 60_C;
* Avoid direct or indirect contact of cooked foods with raw foods;
* Do not eat food prepared or sold in unhygienic conditions.
Some risk factors in children include poor nutrition or lack of breastfeeding mother. Children under 4 months should receive only breast milk and other liquids such as water, tea (tea), juice or breast milk substitutes. The breast-fed infants ill two and half times less than those fed formula. In less than 6 months the mortality decreases to 25 times, in addition, breastfeeding is safe because it avoids the use of bottles, water and milk can be contaminated.