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  3. Cholera (Vibrio Cholerae)
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Cholera

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  • Vibrio Infection
  • Foodborne Illness
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Cholera

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  • Vibrio Infection
  • Foodborne Illness
  • Infectious Diseases A-Z
  • Reportable Infectious Diseases
  • Food Safety
Contact Info
Infectious Disease Epidemiology, Prevention and Control Division
651-201-5414
IDEPC Comment Form

Contact Info

Infectious Disease Epidemiology, Prevention and Control Division
651-201-5414
IDEPC Comment Form

Preventing Cholera

The risk for cholera is very low for U.S. travelers visiting areas with epidemic cholera. When simple precautions are observed, contracting the disease is unlikely.

All travelers to areas where cholera has occurred should observe the following recommendations:

  • Drink only water that you have boiled or treated with chlorine or iodine.
  • Other safe beverages include tea and coffee made with boiled water and carbonated, bottled beverages with no ice.
  • Eat only foods that have been thoroughly cooked and are still hot, or fruit that you have peeled yourself.
  • Avoid undercooked or raw fish or shellfish, including ceviche.
    Make sure all vegetables are cooked avoid salads.
  • Avoid foods and beverages from street vendors.
  • Do not bring perishable seafood back to the United States.

A simple rule of thumb is "Boil it, cook it, peel it, or forget it."

Do you suspect that you have a foodborne or waterborne illness? Visit reporting suspected foodborne/waterborne illnesses.

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  • cholera
Last Updated: 10/20/2022

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