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Cholera is extremely dangerous because of the severity of the symptoms and the speedy deterioration that it causes. Contaminated water supplies constitute the main source of infection, but apart from this raw shellfish, and uncooked fruits or vegetables can also harbour the cholera bacteria. Surface or well water form the biggest source of infection.
The bacteria can lie dormant for long periods in water, and contaminated water bodies like public wells or tanks are the main sources of large-scale outbreaks of the disease. Epidemics are more common and likely to occur in areas with poor sanitation or in areas hit by natural disasters or other calamities.
Eating raw and undercooked seafood, particularly shellfish, from certain regions can increase exposure to cholera bacteria.
In fact in the developed world where sanitation and hygiene standards are high the main source of infection is in fact from seafood like oysters and crab that is transported or smuggled in from areas where cholera is endemic. Shellfish in particular are problematic as they concentrate the bacterial levels by filtering large amounts of water.
Raw fruits and vegetables are another source of infection. Unpeeled fruits or vegetables and raw fruit or vegetables as well are a common source of infection in regions where cholera is endemic. In developing nations, the use of uncomposted manure fertilizers and irrigation water that contains raw sewage can lead to a contamination of the produce. Fruits and vegetables could also become tainted with the bacteria while harvesting or processing.
In places where cholera is widespread, even food grains like rice and millet if contaminated after cooking can become a source of infection as if the food is allowed to cool or remain at room temperature, at times even for a few hours, it can become an effective medium for the spread and growth of cholera bacteria.
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