POLOKWANE – The Polokwane Municipality said there is no need for panic over the recent cholera outbreak.
On Tuesday, the Department of Health announced the province’s first cholera case, a 26-year-old Zimbabwe national at the Musina Hospital.
Read more: Health Dept confirms Limpopo’s first cholera case
At the time, health spokesperson Neil Shikwambana said the department has also strengthened their outbreak response work by means of surveillance and they are conducting health promotions working with local stakeholders in hotspot areas including the Beitbridge Boarder Post.
Health MEC Dr Phophi Ramathuba called on communities to remain calm and vigilant by practicing basic hygiene, washing of hands and drinking safe water.
According to the Health Minister Joe Phaahla, the current outbreak can be traced from the first two cases reported in Gauteng on February 5 after a couple travelled to Malawi.
Since then, cases have spread with the epicenter of the outbreak now in Hammanskraal.
In the wake of the news, Polokwane Observer contacted the Polokwane Municipality to find out what they are doing to ensure the safety of its water supply to residents.
“There is no need to cause public alarm in Polokwane when there’s not been a case reported in the area. However, we make sure that our water is safe and treated before it goes into reticulation that is fit for human consumption,” municipal spokesperson Thipa Selala said.
What is cholera?
According to the National Institute of Communicable Diseases (NICD), cholera is a bacterial disease that usually spreads through contaminated water.
People can become infected directly through drinking contaminated water, or indirectly through eating contaminated food.
Cholera causes severe diarrhoea, dehydration, vomiting and body weakness.
Left untreated, the NICD says cholera can be fatal in a matter of hours, even in previously healthy people.
“Most people exposed to the cholera bacterium (Vibrio cholerae) don’t become ill and never know they’ve been infected, yet because they shed cholera bacteria in their stool for seven to 14 days, they can still infect others through contaminated water,” their website reads.
Most symptomatic cases of cholera cause mild or moderate diarrhoea that’s often hard to distinguish from diarrhoea caused by other problems.
Cholera prevention
Government says the disease can be prevented through the following measures:
Use and drinking of safe water
Treat or sterilize the water before drinking or cooking
How to treat or sterilize water
Boil:
Bring water to boiling point for at least one minute and boiling water is an effective way of making water safe.
Treat:
Put one teaspoon of household bleach into 25 litres of water.
Put two drops of household bleach in 1 litre of water.
Wait for 30 minutes before use.
- Always store your treated water in a clean, covered container.
- Wash your hands with soap and water
Ensure proper hand hygiene
- Before, during, and after preparing food
- Before and after eating food or feeding your children
- After using the toilet
- After cleaning your child’s bottom
- After taking care of someone who is sick with diarrhoea
Always boil, cook, and peel what you eat
- Cook food well and keep it covered
- Eat foods that have been thoroughly cooked and are still hot
- Peel fruits and vegetables
- Be sure to cook seafood, especially shellfish, until it is very hot all the way through.
- Avoid raw vegetables and fruits that cannot be peeled.
Toilet use
Cholera bacteria spreads from contaminated water
- Use toilets or sanitation facilities that are safely managed to get rid of faeces (poop).
- Wash hands with soap and safe water after going to the bathroom.
- If you don’t have access to a toilet:Poop at least 30 meters (98 feet) away from any body of water (including wells) and then bury your poop.
- Do not put plastic bags in chemical toilets
Keep it clean
- Always disinfect and clean your surfaces
- Areas for food preparation and kitchenware to be cleaned with soap and treated water.
- Clean and disinfect toilets and surfaces contaminated with poop with soap and treated water
- When finished cleaning, safely dispose of soapy water and dirty rags
- Wash hands again with soap and safe water after cleaning and disinfecting.
