The Centers for Disease Control (hereinafter referred to as CDC) announced today (the 23rd) the first confirmed domestic cholera case in Taiwan for 2026. The patient is a woman in her 70s, a Taiwanese national from the south, with no recent travel history domestically or abroad. In early June she developed diarrhea, vomiting, nausea, and convulsions, sought medical care, and later was taken to the emergency department due to poor consciousness and drowsiness, where she was tested and admitted to the hospital. Because a suspected strain was isolated from stool culture, the case was reported, and on June 19 laboratory testing confirmed infection with toxigenic Vibrio cholerae (serotype O1‑Hikojima). After treatment the patient’s symptoms improved, and she has been discharged to recover at home. All six contacts showed no suspected symptoms; health authorities have initiated relevant prevention and control measures, conducted a detailed investigation of the patient’s dietary exposure history, collected stool and environmental samples from contacts for testing to clarify possible sources of infection, and provided health education, monitoring, and reinforcement of food and hand hygiene for contacts.
CDC statistics show that the cumulative number of domestic cases from 2022 to 2026 were 2, 1, 0, 0, and 1 respectively, with ages ranging from the 20s to the 70s. Among them, three cases were identified as V. cholerae serotype O1‑Ogawa and one case as serotype O1‑Hikojima. Globally, as of April 26 this year, approximately 79,000 cholera cases have been reported, including 1,010 deaths. The epidemic in April increased compared with March, concentrating in countries in Africa, the Eastern Mediterranean, and Southeast Asia, with the highest case numbers in Afghanistan (27,000), the Democratic Republic of Congo (23,000), and Mozambique (7,100). Neighboring Myanmar reported 151 cases and the Philippines 76 cases. WHO estimates that about 1 billion people worldwide face a risk of infection, and the global transmission risk is considered very high.
CDC states that cholera is a Category 2 legally notifiable infectious disease caused by toxigenic Vibrio cholerae, an intestinal infection with an incubation period of several hours to five days, typically 2–3 days, primarily transmitted through consumption of contaminated food or water. Because V. cholerae is not highly resistant to gastric acid, a large inoculum is usually required to cause disease; however, individuals with reduced gastric acid secretion, gastric surgery, or who use antacids may develop illness from a small number of organisms. Clinical manifestations include profuse rice‑water–type watery diarrhea, vomiting, rapid dehydration, acidosis, and circulatory failure. In severe cases without treatment, the case‑fatality rate can exceed 50%; with timely rehydration, electrolyte replacement, and appropriate therapy, mortality can be reduced to less than 1%.
CDC explains that V. cholerae can persist in sewage, and consuming raw seafood harvested from contaminated waters (especially crustaceans or mollusks) can lead to infection; therefore raw fish, raw oysters, or undercooked crustaceans and mollusks should be avoided. Food should be thoroughly cooked, and cross‑contamination between raw and cooked foods should be prevented during preparation. Drink only boiled water; foods not consumed immediately should be covered and stored in a refrigerator. Maintain good personal hygiene: wash hands with soap and clean water before meals, after using the toilet, before handling food, or after changing diapers, to reduce infection risk.
CDC reminds the public that if suspected symptoms appear, seek medical care promptly and inform the provider of dietary history; medical facilities that identify a suspected case should report it within 24 hours. For more information, visit the CDC’s global website (https://www.cdc.gov.tw) for inquiry, or call the toll‑free epidemic‑prevention hotline 1922 (or 0800‑001922) for assistance.
Source: Centers for Disease Control
Data compiled: Infection Control Office
