Risk of cholera transmission by foods.

A variety of foods have been implicated as vehicles for the causal agent of cholera, Vibrio cholerae. Depending on the type of food, contamination can occur prior to harvesting or during handling and preparation. The viability of the organisms in food is influenced by environmental conditions and handling, and these factors, along with the varying likelihood of contamination, determine the extent of the health threat posed by foodborne cholera infection.