Cholera – What Is It and How Do You Get It?
Aylstock, Witkin, Kreis & Overholtz, PLLC
Cholera is an acute diarrheal illness caused by the Vibrio cholerae bacteria. The disease typically starts suddenly and produces a range of symptoms, including violent diarrhea, abdominal pain, leg cramps, nausea and vomiting. These symptoms are the reaction of the body to the toxins produced by the Vibrio cholerae bacteria in the small intestine. If cholera is not treated promptly, the body can lose massive amounts of vital fluids, which can lead to severe dehydration and shock. In some cases, untreated cholera can kill a healthy person in as little as two to three hours.
While potentially fatal, cholera can be prevented relatively easy. One of the most important precautions is avoidance of contaminated water. While in developed countries, such as the United States, advanced drinking water and wastewater management systems have made contracting cholera from water very unlikely, travelers visiting Sub-Saharan Africa, India and certain Latin American countries face a much greater risk. In addition, cholera can be transmitted through improperly prepared food, especially raw seafood, such as sushi and ceviche. To reduce the danger of food-borne cholera infection, food manufacturers and restaurants in the United States are obliged to adhere to strict safety and sanitation standards.
History of Cholera in the United States
Cholera was first brought to the United States by English immigrants around 1830. The booming cities with crowded streets and non-existent waste management systems provided conditions ripe for the spread of cholera. Once the cholera entered the waste system (which usually meant a stream of filth running down the middle of the street), it quickly made its way into the drinking water supply. As a result, thousands of people contracted the bacteria and died due to untreated diarrhea. Some of the largest cholera epidemics occurred in New York City, killing 3,000 people in 1932, 5,000 people in 1848 and several thousand people in 1866.
Cholera Today
Due to advanced sanitation and waste management systems, cholera has become almost obsolete in the United States. However, it is still possible to contract this potentially deadly disease by drinking contaminated water and/or consuming cholera-tainted products. One of the largest cholera outbreaks in the United States occurred in 1992 when the disease sickened 75 people on an Argentinean airplane bound for Los Angeles. An investigation revealed that the source of the cholera outbreak was contaminated seafood salad served during the flight. After prompt treatment with oral and intravenous fluids, most passengers recovered without major complications.
A more recent cholera outbreak occurred in May 2009 when a woman in Texas became ill with stomach cramps and violent diarrhea that continued for two weeks. An initial investigation pointed to a nearby sewage-contaminated bayou as the likely source of her cholera infection.
Cholera: Legal Recourse
In order to promote consumer safety, in the United States food manufacturers, handlers and servers are required to adhere to strict safety guidelines. Failure to carry out this responsibility can make them liable for damages incurred by consumers who become sick after consuming their respective products. If you believe that your sickness or the illness of your loved one was caused by cholera bacteria, contact the offices of Aylstock, Witkin, Kreis & Overholtz at (888) 255-2956. They will carefully evaluate your case to determine if compensation might be available for your medical expenses, lost wages, reduced future income, as well as physical pain and psychological distress. In addition to litigating cholera cases, the attorneys of AWKO Law specialize in E. coli, botulism, fish poisoning and salmonella food poisoning cases.
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Aylstock, Witkin, Kreis & Overholtz
803 North Palafox St.
Pensacola, Florida 32501
55 Baybridge Dr.
Gulf Breeze, Florida 32561
