A safe, clean water supply is essential to preventing cholera. Public water supplies can be chlorinated, households can use chlorine tablets, and water can be boiled when chemical disinfection is not possible. Hygienic disposal of human waste, including the use of latrines, lowers infection risk. During epidemics, food should be thoroughly cooked, covered while stored, and eaten before it cools. Washing hands after defecation and before preparing food also helps prevent transmission.
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