MyWellness
Waterborne Diseases
Waterborne diseases are caused by pathogenic microorganisms that people may get through ingestion of contaminated food or drinks or wading in floodwaters. These microorganisms cause cholera, diarrhea, hepatitis A and typhoid fever.

Cholera


Causative agent: Vibrio cholerae

Symptoms: Often mild or without symptoms, but can sometimes be severe (profuse watery diarrhea, vomiting, and leg cramps can lead to dehydration and shock)

Transmission: Drinking water or eating food contaminated with the cholera bacterium. Most likely to be found and spread in places with inadequate water treatment, poor sanitation, and inadequate hygiene.

Incubation period: Few hours to 5 days for symptoms to appear after Infection. Symptoms typically appear in 2-3 days.

Treatment: Immediate replacement of the fluid and salts lost through Oral Rehydration Salts or Intravenous Solution

Prevention: Proper sanitation


Hepatitis A


Causative agent: Hepatitis A Virus (HAV)

Symptoms: Some persons, particularly young children, are asymptomatic. When symptoms are present, they usually occur abruptly and can include fever, fatigue, loss of appetite, nausea, vomiting, abdominal pain, dark urine, clay-colored bowel movements, joint pain and jaundice.

Transmission: Fecal-oral route, either through person-to-person contact or consumption of contaminated food or water.

Average incubation period: 28 days (ranges: 15–50 days).

Treatment: Self-limiting disease that does not result in chronic infection


Typhoid Fever


Causative agent: Salmonella typhi

Symptoms: Insidious onset characterized by fever, headache, constipation, malaise, chills, and myalgia. Diarrhea is uncommon, and vomiting is not usually severe. Confusion, delirium, intestinal perforation, and death may occur in severe cases.

Transmission: Contaminated drinking water or food. Large epidemics are most often related to fecal contamination of water supplies or street vended foods. A chronic carrier state--excretion of the organism for more than 1 year--occurs in approximately 5% of infected persons.

Incubation period: 8 -14 days (3 to 30 days)

Treatment: Consult your doctor for antibiotic therapy.

Prevention: Avoid risky foods & drinks. Get vaccinated against typhoid fever.

Acute Gastroentiritis


Causative agent: mostly viral, bacteria or parasite

Symptoms: Change in stool consistency and/or frequency, vomiting and abdominal pain

Transmission: Drinking water or eating food contaminated with the causative agent

Incubation period: depending on the causative agent

Treatment: Oral Rehydration Salts or Intravenous Solution, antibiotic therapy for bacteria/parasite

Prevention: Safe water , adequate sanitation and human waste disposal

Tips to Prevent Common Waterborne Diseases


  • Drink only bottled, boiled, or chemically treated water and bottled or canned carbonated beverages. When using bottled drinks, make sure that the seal has not been broken.
  • Avoid tap water, fountain drinks, and ice cubes.
  • Wash your hands often with soap and clean water.
  • If no water and soap are available, use an alcohol-based hand cleaner (with at least 60% alcohol).
  • Clean your hands especially before you eat or prepare food and after using the bathroom.
  • Eat foods that are packaged or that are freshly cooked and served hot.
  • Do not eat raw and undercooked meats and seafood or unpeeled fruits and vegetables.
  • Dispose of feces in a sanitary manner to prevent contamination of water and food sources
  • When you eat raw fruit or vegetables that can be peeled, peel them yourself. (Wash your hands with soap first.) Do not eat the peelings.
  • Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travelers get sick from food bought from street vendors.
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