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cholera infection
- 1. Awareness and current knowledge of Cholera Dr. Saima Siddique M.Phil. (GCUF)
- 2. Cholera • Cholera, caused by the bacterium Vibrio cholerae, is an acute watery diarrheal syndrome. • During the 19thand 20th centuries, the disease spread globally beyond Asia seven times, referred to as cholera pandemics.
- 3. Causative agent • Vibrio cholerae is a species of Gram-negative, facultative anaerobe and comma-shaped bacteria.
- 4. Transmission of pandemic cholera • Two V. cholerae serogroups are known to include lineages that cause pandemic cholera, O1and O139. • • Endemic cholera has been found to be associated with • tidal seawater intrusions • seasonal climatic patterns
- 5. Transmission of non pandemic cholera • The non-O1, non-O139 serogroups are usually non-epidemic strains reported as sporadic cases. • Cholera is spread through the fecal-oral route, • directly from person-to-person • indirectly • contaminated fluids from an environmental reservoir of varying duration, • contaminated food • flies and fomites
- 6. symptoms • profuse watery diarrhea, sometimes described as • “rice-water stools” • Nausea and vomiting. • Hypotension • Rapid heart rate • Excessive thirst. • leg cramps. • restlessness or irritability.
- 7. Human susceptibility • Gastric hypoacidity • ABO blood group • group O are at highest risk • those with group AB are at intermediate risk • groups A or B are at lowest risk • Host diet and nutritional status • Being non-breastfed places infants at considerably higher risk • Both innate and adaptive host immunity influence the susceptibility of cholera.
- 10. prevention • Vaccine • Boiling is the most effective way to make water safe. If boiling, bring your water to a complete boil for at least 1 minute. • If boiling is not possible, you can use a chlorine product (i.e., granules or product tablets) to make your water safe. • Wash your hands often with soap and safe water • Cook food well (especially seafood), • keep it covered, and eat it hot. • Wash and Peel fruits and vegetables
- 11. Treatment Children <12 years old Doxycycline 2–4 mg/kg by mouth (per os, p.o.) single dose Azithromycin 20 mg/kg (max 1 g) p.o. single dose, or ciprofloxacin 20 mg/kg (max 1 g) p.o. single dose Childen ≥12 years old and adults, including pregnant women Doxycycline 300 mg p.o. single dose Azithromycin 1 g p.o. single dose, or ciprofloxacin 1 g p.o. single dose
- 12. Treatment • Oral or intravenous hydration is the primary treatment for cholera. • Lemon salt honey • Jayana, B. L., Prasai, T., Singh, A., & Yami, K. D. (2010). Study of antimicrobial activity of lime juice against Vibrio cholerae. Scientific World, 8(8), 44-46. • Pomegranate peel powder • Raj, A., & Jain, J. (2019). REVIEW ON ANTIMICROBIAL ACTIVITY OF POMEGRANATE: PUNICA GRANATUM. Advance and Innovative Research, 107. • Capsicum annum and black mustard powder • Koffi-Nevry, R., Kouassi, K. C., Nanga, Z. Y., Koussémon, M., & Loukou, G. Y. (2012). Antibacterial activity of two bell pepper extracts: Capsicum annuum L. and Capsicum frutescens. International journal of food properties, 15(5), 961-971. • Decoction: • Cinnamon+ clove+ pomegranate seeds
- 13. Compound drugs • Ishalin syrup • Jwarish anarain • Paichish syrup • Hazoom powder