The Taiwan Centers for Disease Control (CDC) announced on June 23, the first confirmed case of locally acquired cholera in Taiwan this year.
The patient is a Taiwanese woman in her 70s from southern Taiwan. She had no recent travel history to Taiwan or abroad. In early June, she developed symptoms such as diarrhea, vomiting, nausea, and convulsions. She sought medical attention at a hospital and later went to the emergency room due to symptoms such as loss of consciousness and drowsiness. She was admitted to the hospital after testing. The case was reported because a suspected strain was found in her stool culture. On June 19, the test confirmed that she was infected with enterotoxigenic Vibrio cholerae (serotype O1-Hikojima). After treatment, her symptoms improved, and she has been discharged and returned home to recuperate.
This is the first local cholera case in Taiwan since 2023.
The CDC states that cholera is a Category II infectious disease caused by enteric Vibrio cholerae. The incubation period is from several hours to five days, usually two to three days, and it is mainly transmitted through contaminated food or water. Because Vibrio cholerae is poorly resistant to stomach acid, a large amount of the bacteria is usually required to cause illness. However, in individuals with insufficient stomach acid secretion, those who have undergone gastrectomy, or those taking antacids, even a small amount of the bacteria can cause illness. Clinical symptoms include copious watery diarrhea resembling rice water, vomiting, rapid dehydration, acidosis, and circulatory failure. Without treatment, the mortality rate for severely ill patients can exceed 50%; with timely replenishment of fluids and electrolytes and appropriate treatment, the mortality rate can be reduced to below 1%.
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The Centers for Disease Control (CDC) explains that Vibrio cholerae can survive for extended periods in sewage. Infection can occur through consuming raw seafood (especially crustaceans or shellfish) caught from contaminated waters; therefore, it is advisable to avoid eating raw fish, oysters, or undercooked crustaceans and shellfish. In addition, food should be thoroughly cooked, and cross-contamination between raw and cooked foods should be avoided during cooking and preparation. Boiled water should be consumed. Food not intended for immediate consumption should be covered and refrigerated. Maintain good personal hygiene habits, washing hands properly with soap and water before meals, after using the toilet, before handling food, or after changing diapers to reduce the risk of infection.
The Centers for Disease Control (CDC) reminds the public that if they experience suspected symptoms, they should seek medical attention as soon as possible and inform the doctor of their dietary history. Medical institutions that discover suspected cases should report them within 24 hours.