Cholera

Cholera is an infection of the small intestine by some strains of the bacterium Vibrio cholerae. Symptoms may range from none, to mild, to severe. The classic symptom is large amounts of watery diarrhea that lasts a few days.Vomiting and muscle cramps may also occur. Diarrhea can be so severe that it leads within hours to severe dehydration and electrolyte imbalance. This may result in sunken eyes, cold skin, decreased skin elasticity, and wrinkling of the hands and feet. The dehydration may result in the skin turning bluish. Symptoms start two hours to five days after exposure.

Cholera is caused by a number of types of Vibrio cholerae, with some types producing more severe disease than others. It is spread mostly by water and food that has been contaminated with human feces containing the bacteria. Insufficiently cooked seafood is a common source. Humans are the only animal affected. Risk factors for the disease include poor sanitation, not enough clean drinking water, and poverty. There are concerns that rising sea levels will increase rates of disease. Cholera can be diagnosed by a stool test. A rapid dipstick test is available but is not as accurate.

Cholera (food)

In the Valais region of Switzerland, a cholera is a type of savoury dish involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart.

The unusual name is linked to the history of the dish. During an epidemic of the disease cholera in 1836, people in the region improvised a dish involving pastry and whatever food they had to hand, as normal trade was disrupted. After the epidemic subsided, chefs returned to the concept of putting regional ingredients in a savoury tart, and the "cholera" dish has lasted since.

Originally, the local ingredients for such a dish were apples, pears, potatoes, onions, leeks, raclette cheese (usually Gomser) and bacon. The dish is not well known in Switzerland today.

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