CLINICAL MEDICINE

Detailed explanation-1: -Contaminated public wells are frequent sources of large-scale cholera outbreaks. People living in crowded conditions without adequate sanitation are especially at risk. Seafood. Eating raw or undercooked seafood, especially shellfish, that comes from certain places can expose you to cholera bacteria.

Detailed explanation-2: -Most commonly associated with cholera is seafood, both molluscan shellfish and crustaceans. Seafood may be contaminated in its natural environment or during preparation. Other food items associated with outbreaks are fruit and vegetables, meat, cooked grains, etc.

Detailed explanation-3: -Affected populations Children are more susceptible to cholera than adults, especially those children under the age of five years. Major outbreaks of cholera usually occur during the warmest part of the year.

Detailed explanation-4: -The causative agent of cholera, the Gram-negative bacterium Vibrio cholerae, is a facultative pathogen that has both human and environmental stages in its life cycle9, 10.