Infection with cholera occurs due to the use of water containing cholera vibrios, by swallowing when bathing, while washing or after washing dishes with contaminated water. In some cases, contamination is caused by food that is infected during cooking (interaction with infected dishes or cutlery), or products that have not undergone heat treatment.
Infection, entering the digestive tract, overcomes the gastric barrier. Once on the surface of the epithelium of the small intestine, vibrios begin to multiply and release cholera toxin, causing vomiting, diarrhea and severe dehydration.
Dehydration with cholera can occur with varying degrees of severity:
Grade I - loss of fluid up to 3% of body weight.
Grade II - 4-6% of body weight.
Grade III - 7-9% of body weight.
IV degree - the body loses more than 9% of the liquid.
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