Cholera risk in Kampala

Cholera Prevention Guide for Kampala

Cholera is an acute diarrhoeal illness caused by the bacterium Vibrio cholerae. Infection occurs through ingestion of contaminated water or food. Without rapid rehydration, severe cases can be fatal within hours. Kampala's risk score of 64/100 reflects ongoing challenges with water infrastructure, population density, and sanitation gaps.

Local Risk Factors in Kampala

• Overcrowded informal settlements with limited latrine access create rapid person-to-person spread.
• Seasonal flooding mixes sewage with water sources.
• Street food vendors sometimes use untreated water for washing and preparation.
• Inconsistent municipal water supply forces reliance on shallow wells and vendors.
• Open drainage channels carry waste into Lake Victoria and nearby water points.

Practical Prevention Steps

1. Treat every drinking water Boil water for at least one full minute or use chlorine tablets. If you use a water vendor, ask if they treat supplies and check containers are clean and covered. Avoid ice from unknown sources.

2. Wash hands with soap at critical times Before eating, after using latrine, before handling food, after cleaning a child. If soap is scarce, use ash and clean water as a temporary measure, but soap is far better.

3. Handle food carefully Eat freshly cooked, hot food. Peel fruits yourself. Avoid raw salads washed by others, shellfish from unknown vendors, and leftover food kept more than a few hours without reheating.

4. Use latrines and keep them clean Do not defecate near water sources. If latrines flood, relocate waste uphill and downstream of water collection. Use lime or ash to reduce contamination.

5. Seek care immediately if diarrhoea starts Prepare oral rehydration salts early. Begin sipping clean water with salt and sugar if packets are unavailable. Go to a health facility for severe or persistent symptoms.