The Center for Disease Control, the leading US government health prevention center publishes the following on the cholera risk for travelers:
Travelers who follow usual tourist itineraries and who observe food safety recommendations while in countries reporting cholera have virtually no risk. The risk is increased for those who drink untreated water or eat poorly cooked or raw seafood in disease-endemic areas.
From 1996 through 2006, only 40 confirmed cases of cholera in the United States were acquired abroad. Two reports of cholera have been associated with food served on board international flights, most recently in 1992, in the midst of the Latin American epidemic, on a flight from Argentina to Los Angeles. CDC consequently advised the International Air Transport Association that oral rehydration solutions should be carried on international flights and that certain food items prepared in cities with cholera epidemics should not be served. Airline flights have not been implicated in any subsequent cases of cholera.