The source of cholera infection is cholera patients and carriers of Vibrio cholerae, which can survive in feces. Such feces can contaminate food or water, and then be ingested or drunk through the digestive tract to cause infection. Vibrio cholerae is not resistant to heat, dryness or acid, and has limited viability in the external environment, but it can survive for 1-2 weeks on fresh food, such as shellfish, fresh fish and fresh meat. If it is in river water, pond water, or even in well water, sea water can survive 1-3 weeks. Therefore, Vibrio cholerae is more likely to contaminate food and the corresponding water sources, through this way of transmission. The main thing to prevent the transmission of cholera is to eat hygienically and try not to drink raw water.