The list of risk factors mentioned for Cholera in various sources includes:
Associated Foods: Cholera is generally a disease spread by poor sanitation, resulting in contaminated water supplies. This is clearly the main mechanism for the spread of cholera in poor communities in South America. The excellent sanitation facilities in the U.S. are responsible for the near eradication of epidemic cholera. Sporadic cases occur when shellfish harvested from fecally polluted coastal waters are consumed raw. Cholera may also be transmitted by shellfish harvested from nonpolluted waters since V. cholerae O1 is part of the autochthonous microbiota of these waters. (Source: FDA Bad Bug Book)
In the United States, cholera was prevalent in the 1800s but has been virtually eliminated by modern sewage and water treatment systems. However, as a result of improved transportation, more persons from the United States travel to parts of Latin America, Africa, or Asia where epidemic cholera is occurring. U.S. travelers to areas with epidemic cholera may be exposed to the cholera bacterium. In addition, travelers may bring contaminated seafood back to the United States; foodborne outbreaks have been caused by contaminated seafood brought into this country by travelers. (Source: excerpt from Cholera General: DBMD)
Virtually none in the United States. Risk extremely low (1 per million) even in travelers. Persons living in poverty in the developing world. (Source: excerpt from Cholera: DBMD)
The following medical news items are relevant to risk factors for Cholera:
Risk factors for Cholera are factors that do not seem to be a direct cause of the disease, but seem to be associated in some way. Having a risk factor for Cholera makes the chances of getting a condition higher but does not always lead to Cholera. Also, the absence of any risk factors or having a protective factor does not necessarily guard you against getting Cholera. For general information and a list of risk factors, see the risk center.
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