Cholera is associated with poor sanitation and is generally acquired from contaminated water or food, particularly undercooked or raw shellfish and fish. The incubation period is 2 hours to 5 days and V. cholerae remain in the feces for 7 to 14 days after infection. Transmission from person to person is rare.

Risk factors
Travellers at higher risk of cholera infection include those who drink or eat contaminated water or food, in particular undercooked or raw shellfish and fish. Humanitarian relief workers and those visiting areas of high risk with limited access to safe water and food are also at increased risk. The risk of cholera can increase following disaster situations due to the disruption of water and sanitation systems or the displacement of populations to overcrowded camps. Immunocompromised persons (such as malnourished children or HIV-infected persons) are at greater risk of morbidity if infected.

Source: Public Health Agency of Canada