Anyone who drinks or eats foods that have not been treated to eliminate V. cholerae is susceptible to cholera. “There has been a continuing global pandemic in Asia, Africa (most recently in Zimbabwe in 2008-2009), and Latin America over the past four decades,” the CDC said in November 2012 (cholera 1). Epidemics occur in a country when there are natural disasters or other reasons that may result in the loss of sanitation facilities and food or drinking water. For example, after the earthquake in Haiti, sanitation facilities were destroyed, so V. cholerae contaminated the waters, and a cholera epidemic began to spread to neighboring countries (Giroux 73). Some people are more susceptible to cholera than others. People suffering from malnutrition and living in poor and unsanitary conditions are most susceptible to contracting the disease. Additionally, children aged two to four are at higher risk than older children because it takes fewer bacteria for cholera to become active. The researchers also added that people with blood type O are twice as likely to develop cholera as others (cholera