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Cholera is becoming a big problem in the world especially in African region including Ethiopia. The disease is very common in areas where there is inequity and lack of social development. The diseases affected the whole districts of the kirkos-sub-city, Addis Ababa. Hence, we are enforced to assess risk factors associated with cholera. Unmatched 1:2 case-control study on 50 confirmed cases and 100 controls was conducted from June 09, 2016 to September 2016. Data were collected through direct interviews using semi-structured and pre-tested questionnaires. Two data collectors and one supervisor were involved in data collection. Cases were selected from cholera treatment center line list and controls were selected from neighborhood of case using lottery method. Data were entered by Epi Info and analyzed using SPSS version 21 software. Logistic regression was used to compute the crude and adjusted odds ratios for the factors associated with acquiring the AWD. A p-value of < 0.05 at 95%CI was considered to be statistically significant. The median and mode age in the study groups was 35.5 and 60 years old respectively with interquartile range from 28 to 54.25 years. The highest peak period for the outbreak was on July 4, 2016. Eating partially roasted meat [AOR=4.14, CI=1.11-15.46] and being male [AOR=8.57, CI=2.21-33.25] had significantly associated with the risk factors of accruing cholera. Whereas, regular hand washing with soap after defecation [AOR=0.23, CI=0.06-0.91], treating water before drinking by aqua tabs [AOR=0.08, CI=0.01-0.95] and boiling [AOR=0.23, CI=0.06-0.95] disposing house hold refuse at municipal site [AOR=0.11, CI=0.02-0.69] were protective against cholera. Eating partially roasted meat, regular hand washing with soap after defecation, disposing house hold refuse at municipal site, treating water before drinking by aqua tabs and boiling were possible risk factors associated with the outbreak. Hence, water, sanitation and hygiene offices should strictly work on the hygiene and availability of safe water at all levels. |
