Vibrio cholerae infection is a severe diarrheal illness caused by consuming tainted food or water. It is caused by the Vibrio cholerae bacterium. A toxin generated by bacteria in the small intestine is responsible for the disease’s deadly effects. The toxin causes the body to expel large quantities of water, causing diarrhea, salt loss (electrolytes) and rapid fluid loss. Although not all persons who are exposed to cholera infection get sick, they do pass the bacteria in their feces, which may contaminate food and water sources.
Moreover, the bacterium that induces Vibrio cholera infection can be discovered in polluted public wells, raw, unpeeled vegetables and fruits, raw or undercooked seafood (particularly shellfish), and grain products that have been infected after cooking and left at room temperature for a few hours.
