Cholera is caused by infection with Vibrio cholerae bacteria, which produces a toxin that disrupts fluid balance in the small intestine, leading to profuse watery diarrhea and rapid dehydration. The infection is typically acquired through ingestion of water or food contaminated with feces containing the bacteria, with transmission most common in settings with poor sanitation and limited access to clean water. Shellfish and other seafood from contaminated waters can also be sources, as can contaminated produce or grains that have not been properly handled or stored. Public health measures focusing on safe water, proper sanitation, clean food handling, and rapid treatment are essential to prevent and control outbreaks. If you’d like, I can summarize key sources or provide practical prevention steps for different settings (travel, humanitarian work, or endemic regions).