<p><strong>Results:</strong> A total of 119 cases and 238 controls were included. The attack rate and case fatality rates were 14.6% and 0.8% respectively. Hand washing before food preparation (AOR=0.22, 95%CI=0.09-0.53), hand washing after toilet use (AOR=0.20, 95%CI=0.08-0.48), treating water at home (AOR=0.29, 95%CI=0.13-0.60) and eating foods immediately after cooked (AOR=0.16, 95%CI=0.08-0.32) were protective factors against cholera. Whereas, close contact history with cholera cases (AOR=3.19, 95%CI=1.52-6.71) was a risk factor.</p>