Three hours after slaughtering the pig, a 57-year-old man had a high fever, vomited a lot, and was hospitalized. Doctors diagnosed him with a critical swine streptococcus infection.
On June 20, Doctor Pham Van Phuc, Deputy Head of the Department of Intensive Care, Central Tropical Diseases Hospital, said that the patient with many necrotic purpura on the skin and respiratory failure was treated by a medical facility. Lower level endotracheal tube placement before transfer to hospital. Patients with whole body edema, multi-organ failure, liver and kidney damage and blood clotting disorders.
Doctors diagnosed the patient with septic shock due to strep throat, requiring continuous dialysis and other surgical interventions. The family said the patient slaughtered pigs every day to sell. On June 19, just three hours after slaughtering pigs, he developed unusual symptoms that progressed very quickly.
Doctor examines patient. Image: Hospital provided
Swine streptococcus disease is caused by the bacteria Streptococcus suis (S.suis), with clinical manifestations including meningitis, hemorrhage, pneumonia, myocarditis and arthritis. Severely ill people can die from bacterial toxins that cause septic shock, endocarditis, multi-organ failure, and sepsis.
As a precaution, doctors recommend buying pork that has been inspected by veterinary authorities, avoiding buying pork that is unusually red in color, bleeding or edematous. Do not eat dead pigs, do not eat rare dishes, especially pig blood pudding.
Use protective equipment (gloves) when slaughtering and processing raw pork. Keep cooking utensils in a clean place. Wash hands and tools after touching and processing pork. Use separate utensils for raw and cooked meat.