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Updated: Jul 26, 2026
09:39
Determination of Tolerable Fatty Acids and Cholera Toxin Concentrations Using Human Intestinal Epithelial Cells and BALB/c Mouse Macrophages
Published on: May 30, 2013
[Cholera in a district of Peru]
A E Pérez Rodríguez1, R Monté Boada, J E de la Vega Díaz
1Instituto de Medicina Tropical Pedro Kourí.
Revista Cubana De Medicina Tropical
|January 1, 1996
Summary
Vibrio cholerae (V. cholerae) infection, commonly known as cholera, was found in 52.2% of acute diarrheal disease cases in Peru. Ingestion of raw food significantly increased cholera risk, particularly in adults.
Area of Science:
- Epidemiology
- Infectious Diseases
- Public Health
Background:
- Cholera outbreaks can be challenging to track, especially with low reported cases.
- Understanding Vibrio cholerae (V. cholerae) transmission is crucial for effective public health interventions.
- Peru faced a reality of V. cholerae introduction, necessitating local investigations.
Purpose of the Study:
- To investigate the prevalence of V. cholerae in acute diarrheal disease (ADD) cases.
- To identify risk factors associated with V. cholerae infection in the Distrito Villa El Salvador, Peru.
- To analyze the relationship between dietary habits and cholera occurrence.
Main Methods:
- A sample of 101 ADD patients was systematically randomized across healthcare units.
- Epidemiological surveys were conducted on all participants.
- Rectal swabs were used for V. cholerae isolation and identification.
Main Results:
- Vibrio cholerae (V. cholerae) was detected in 53 (52.2%) of the 101 ADD cases.
- Cholera was significantly more frequent in adults (67.3%) than in children (34.8%) (p < 0.01).
- Ingestion of raw food showed a high positivity rate (72.4%) and was significantly linked to cholera occurrence (p < 0.01).
Conclusions:
- Vibrio cholerae (V. cholerae) is a significant cause of acute diarrheal disease in the studied Peruvian district.
- Age and consumption of raw food are key risk factors for cholera.
- Public health strategies should focus on safe food handling practices, particularly avoiding raw food consumption.
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