1. Wheat rot – Agrobacterium tritici
2. Rice blight- Xanthomonas oryzae
3. Sugarcane gumworm- Xanthomonas vasculorum
4. Lemon canker – Xanthomonas citri
5. Potato scab – Steptomyces scabies
6. Tomato canker- Corynebacterium michiganensis
7. Cotton spot – Xanthomonas malvacearum
8. Rose crown gall – Agrobacterium tumifaciens
9. Soil denitrifier – Bacillus denitrificans

1. Human Tuberculosis – Mycobacterium tuberculosis
2. Bovine Tuberculosis – Mycobacterium bovis
3. Cholera – Vibrio cholerae
4. Fowl cholera – Bacillus avisepticus
5. Pneumonia – Diplococcus pneumoniae
6. Typhoid – Salmonella typhosa
7. Diphtheria – Corynebacterium diptheriae
8. Anthrax- Bacillus anthracis
9. Dysentery – Bacillus dysenteri
10. Tetanus – Clostridium tetani
11. Whooping cough- Bordetalla pertusis
12. Throat – Pasturella mutocida
13. Botulism – Clostridium botulinum

1. Stale, rotten and open food is a suitable medium for the spread of cholera. Cholera is more prevalent in environments where people are accustomed to stale, rotten and open food.
2. Contaminated water is a carrier of cholera. Cholera is more prevalent in environments where people drink contaminated water.
3. Cholera spreads where garbage is thrown.
4. Cholera is more likely to occur in people who use sick clothes and bedding.
5. If you do not wash your hands with soap or ash before eating and after using the toilet, the disease can be transmitted.
6. The disease is spread by the equipment used in the treatment of the patient.

1. Always drink clean water. Water should be boiled or filtered.
2. Stale, rotten and open food should be avoided. Eating unprocessed raw vegetables should be avoided.
3. Secondary infection occurs through fleas from the vomitus of the patient. So food should always be covered.
4. Wash your hands thoroughly with soap or water before eating and after going to the toilet.
5. Garbage should be disposed of in designated areas. The environment should be kept clean.
6. The patient’s clothes and bedding should be boiled and dried in the sun.
7. The patient should be isolated. The patient’s stool should be cleaned.
8. Caregivers and carriers of the disease should be identified and treated.
9. Cholera vaccine should be given. An oral cholera vaccine is currently available.
10. Everyone should be made aware about hygiene.

1. The patient should eat saline food frequently. It will remove water shortage. This is called rehydration.
2. A cholera patient should be fed plenty of canned water and liquid food (rice gruel). It will fill the electrolyte deficiency quickly.
3. If saline administration is not possible, intravenous fluids (IV fluids) should be administered to the patient.
4. The patient’s body should be kept elevated on a comfortable bed.
5. The patient can be treated with tetracycline, cotimoxazole, erythromycin, sulfamethoxazole, ciprofloxacin etc.
6. Care should be taken to ensure that the patient is not debilitated or that blood pressure is normal.
7. Care should be taken to prevent dehydration in the patient’s body.

Symptoms of cholera disease appear within 1-5 days after the germs enter the human intestine. The symptoms of this disease are:
1. In this disease, the patient has diarrhea and stools with a fishy smell.
2. The toilet is like washing water. Blood is seen in the stool.
3. 10-15 liters of water is lost from the body and dehydration occurs. It is called Dehydration.
4. Constant vomiting and loss of sodium ions in the body.
5. The body temperature rises, restlessness appears, and the body cools down to 95-96 degrees Fahrenheit.
6. Urination may stop. May cause urinary incontinence.
7. Frequent great thirst for water, but cannot retain water.
8. Cramps in the abdominal muscles, cramps and spasms.
9. Blood thickens and blood pressure drops to 70-90 mmHg.
10. The eyes become sunken, the eyes become sunken, and gray spots appear around the eyes.
11. The patient’s skin becomes dry and loose, the face becomes dull, the body pale.
12. Enterotoxins or collagens released from bacterial cells cause lesions in the intestinal wall.
13. The pulse is very slow. The heart may stop working. Electrolyte balance is disturbed.
14. Cramps occur in the muscles of the hands and feet, and cramps occur.
15. Decreased blood flow leads to lack of oxygen in the brain. The patient becomes unconscious and may die.
16. There is more heat in the anus. Pain in the anus.
17. Fingertips turn blue.

1. Cholera is transmitted through contaminated water.
2. Cholera spreads rapidly in areas that lack proper sanitation and clean drinking water.
3. Germs are spread through the patient’s excreta.
4. Cholera bacteria can survive in coastal areas and brackish water.
5. Cholera bacteria live in fish, crabs, oysters, snails, shrimps, hard bony fish, etc.
6. Germs spread through dishes used by the patient.
7. In the mucosa of the patient’s small intestine, this bacterium secretes a toxic toxin called enterotoxin or collagen. These toxins are excreted in the feces and spread to the environment.

Cholera is caused by bacteria called Vibrio cholerae. Scientist Robert Koch was the first to discover the germ. Felix Archimedes Pochet first described this bacterium in 1849.

Cholera is a waterborne infectious disease. It is called Olautha disease. Olautha means frequent defecation and vomiting. The prevalence of this disease is highest in the Indian subcontinent. In Asia, Latin America and Africa, the disease appeared in epidemic form. Worldwide, 3–5 million people were infected with cholera each year and about 0.1 million died.

Cause of cholera disease
Cholera is a waterborne infectious disease. It is called Olautha disease. Olautha means frequent defecation and vomiting. The prevalence of this disease is highest in the Indian subcontinent. In Asia, Latin America and Africa, the disease appeared in epidemic form. Worldwide, 3–5 million people were infected with cholera each year and about 0.1 million died.
Cause of Cholera: Cholera is caused by bacteria called Vibrio cholerae. Scientist Robert Koch was the first to discover the germ. Felix Archimedes Pochet first described this bacterium in 1849.

Transmission or spread of cholera disease
1. Cholera is transmitted through contaminated water.
2. Cholera spreads rapidly in areas that lack proper sanitation and clean drinking water.
3. Germs are spread through the patient’s excreta.
4. Cholera bacteria can survive in coastal areas and brackish water.
5. Cholera bacteria live in fish, crabs, oysters, snails, shrimps, hard bony fish, etc.
6. Germs spread through dishes used by the patient.
7. In the mucosa of the patient’s small intestine, this bacterium secretes a toxic toxin called enterotoxin or collagen. These toxins are excreted in the feces and spread to the environment.

Symptoms of Cholera
Symptoms of cholera disease appear within 1-5 days after the germs enter the human intestine. The symptoms of this disease are:
1. In this disease, the patient has diarrhea and stools with a fishy smell.
2. The toilet is like washing water. Blood is seen in the stool.
3. 10-15 liters of water is lost from the body and dehydration occurs. It is called Dehydration.
4. Constant vomiting and loss of sodium ions in the body.
5. The body temperature rises, restlessness appears, and the body cools down to 95-96 degrees Fahrenheit.
6. Urination may stop. May cause urinary incontinence.
7. Frequent great thirst for water, but cannot retain water.
8. Cramps in the abdominal muscles, cramps and spasms.
9. Blood thickens and blood pressure drops to 70-90 mmHg.
10. The eyes become sunken, the eyes become sunken, and gray spots appear around the eyes.
11. The patient’s skin becomes dry and loose, the face becomes dull, the body pale.
12. Enterotoxins or collagens released from bacterial cells cause lesions in the intestinal wall.
13. The pulse is very slow. The heart may stop working. Electrolyte balance is disturbed.
14. Cramps occur in the muscles of the hands and feet, and cramps occur.
15. Decreased blood flow leads to lack of oxygen in the brain. The patient becomes unconscious and may die.
16. There is more heat in the anus. Pain in the anus.
17. Fingertips turn blue.

Cure for cholera
1. The patient should eat saline food frequently. It will remove water shortage. This is called rehydration.
2. A cholera patient should be fed plenty of canned water and liquid food (rice gruel). It will fill the electrolyte deficiency quickly.
3. If saline administration is not possible, intravenous fluids (IV fluids) should be administered to the patient.
4. The patient’s body should be kept elevated on a comfortable bed.
5. The patient can be treated with tetracycline, cotimoxazole, erythromycin, sulfamethoxazole, ciprofloxacin etc.
6. Care should be taken to ensure that the patient is not debilitated or that blood pressure is normal.
7. Care should be taken to prevent dehydration in the patient’s body.

Cholera prevention
1. Always drink clean water. Water should be boiled or filtered.
2. Stale, rotten and open food should be avoided. Eating unprocessed raw vegetables should be avoided.
3. Secondary infection occurs through fleas from the vomitus of the patient. So food should always be covered.
4. Wash your hands thoroughly with soap or water before eating and after going to the toilet.
5. Garbage should be disposed of in designated areas. The environment should be kept clean.
6. The patient’s clothes and bedding should be boiled and dried in the sun.
7. The patient should be isolated. The patient’s stool should be cleaned.
8. Caregivers and carriers of the disease should be identified and treated.
9. Cholera vaccine should be given. An oral cholera vaccine is currently available.
10. Everyone should be made aware about hygiene.

Environmental importance in the spread of cholera
1. Stale, rotten and open food is a suitable medium for the spread of cholera. Cholera is more prevalent in environments where people are accustomed to stale, rotten and open food.
2. Contaminated water is a carrier of cholera. Cholera is more prevalent in environments where people drink contaminated water.
3. Cholera spreads where garbage is thrown.
4. Cholera is more likely to occur in people who use sick clothes and bedding.
5. If you do not wash your hands with soap or ash before eating and after using the toilet, the disease can be transmitted.
6. The disease is spread by the equipment used in the treatment of the patient.