Cholera risk in Lomé

Cholera Prevention Guide for Lomé Cholera is an acute diarrheal illness caused by the bacterium Vibrio cholerae, spread through contaminated water and food. Infection leads to severe watery diarrhea, vomiting, and rapid dehydration, which can become fatal within hours without treatment. In Lomé, the risk score stands at 68/100. Key local factors include overcrowded neighborhoods with limited sanitation infrastructure, reliance on untreated water sources, informal food vendors with poor hygiene practices, seasonal flooding that contaminates wells, and inadequate waste management in densely populated areas. Prevention steps: 1. Treat all drinking water. Boil water for at least one minute, use chlorine tablets, or filter through certified methods. Avoid tap water and untreated wells, especially during rainy season when contamination risk increases significantly. 2. Practice strict hand hygiene. Wash hands with soap and clean water before eating, after using the toilet, and before food preparation. Carry hand sanitizer when soap is unavailable. 3. Eat only thoroughly cooked foods. Avoid raw or undercooked seafood, unpeeled fruits, and street food from vendors without visible hygiene standards. Choose hot, freshly prepared meals over cold or room-temperature dishes. 4. Maintain clean food preparation surfaces. Use separate cutting boards for raw and cooked foods, wash utensils with treated water, and store food at safe temperatures above 60°C or below 5°C. 5. Seek immediate medical attention if symptoms appear. Severe diarrhea and vomiting cause dangerous fluid loss within hours. Oral rehydration salts should begin immediately while accessing healthcare.