The hot and humid summer is conducive to the growth of pathogens in foods. Public should pay special attention to food safety in order to prevent Cholera infection through food consumption.
Cholera is a food borne infectious disease caused by Vibrio cholerae. It is usually contracted by consuming food and water soiled by cholera patients or carriers. The incubation period is about two to three days and symptoms include severe diarrhoea, vomiting and dehydration. If treatment is delayed or inadequate, death may follow very shortly.
Vibro Cholera is present in natural seawater, seafood such as oysters, cockles, clams, shrimps and crabs are easily contaminated by the bacterium. Hence, consumption of raw or inadequately cooked seafood may result in Cholea infection. Cold dishes like sashimi, vegetable salads and fruits are also susceptible food items
To prevent cholera, public are advised to implement the following measures:

Purchasing food

		Do not buy food from unlicensed food premises or illegal hawkers;
		Pay attention to hygienic condition of shops and the holding temperature of food;
		Buy only those shellfish which are fresh, with intact shell and no stink; and
		Do patronize licensed food premises with good environmental hygiene.

Food hygiene at home

		Keep raw and cooked food separately. Place cooked food in the upper shelf of a refrigerator;
		Defrost foods only when needed;
		Seafood especially shellfish should be thoroughly cleaned with the viscera and shell removed and cooked thoroughly before consumption;
		Use separate utensils and equipment to handle raw and cooked food to prevent cross contamination;
		Consume cooked food as soon as possible and cover it up;
		Left-over must be stored in a refrigerator at a temperature of 4 degrees Celsius or below, and be reheated thoroughly before consumption. Discard any food if spoilage is suspected;
		Boil water thoroughly before drinking; and
		Ice used for drinks should be made by using potable water.

Personal hygiene

Pay attention to personal hygiene. Wash hands thoroughly with soap before eating, preparing food and after going to toilet.

Environmental hygiene

		Keep kitchen clean; and
		Store refuse in a well covered dust bin.

Dining outside

		Patronize licensed and reputable restaurants;
		Avoid consuming raw seafood (condiments such as salt, vinegar, wine and wasabi cannot kill bacteria); and
		Seafood should be thoroughly cooked before eating.

Trips abroad

Travellers should take precaution against Cholera and mindful of what they eat abroad.

Center for Food Safety
Reference:http://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_summer.html