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Why should food be thoroughly cooked during a cholera epidemic?

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A woman in a pink dress receives medical treatment from nurses administering an IV at a crowded hospital in Saint-Marc, Haiti. — cholera A woman with cholera being treated by nurses at St. Nicholas Hospital in Saint-Marc, Haiti, 2010.

During a cholera epidemic, it is essential to thoroughly cook food—reaching a core temperature of 70 °C (158 °F)—to eliminate the Vibrio cholerae bacterium.1

Cholera is a waterborne intestinal disease that spreads primarily through the fecal-oral route. The pathogen can contaminate food through irrigation, washing, or preparation with tainted water. Because the bacterium can persist in various environments, consuming raw or undercooked items—such as shellfish, seafood, or fruits and vegetables exposed to contaminated water or sewage—poses a significant risk of infection.23

Thorough cooking serves as a critical control measure to ensure food safety, as heat effectively destroys the bacteria. Additionally, it is important to eat food while it is still hot, keep stored food covered to prevent further contamination, and maintain strict hand hygiene before food preparation.1