According to statistics, this dangerous disease has appeared in 4 provinces in Thailand.
According to the Bangkok Post, on October 6, the Thai Department of Disease Control (DDC) issued an urgent warning about Streptococcus suis (pig streptococcus bacteria). From January 7 to September 3, a total of 149 cases of hearing loss due to Streptococcus suis infection and 12 deaths have been reported across 4 provinces, including Nakhon Ratchasima, Buriram, Surin, and Chaiyaphum, with most victims being elderly individuals over 65 years old.
Statistics show that within these 4 provinces, Nakhon Ratchasima has the highest number of Streptococcus suis infections with 89 cases, of which 6 resulted in death; Chaiyaphum has 31 cases; Surin has 16 cases, with 1 death; and Buriram has 13 cases, including 1 fatality.
Thailand has issued an urgent warning about Streptococcus suis (pig streptococcus bacteria). (Illustrative image).
Streptococcus suis is a common infectious disease in pigs, frequently found in the upper respiratory tract of pigs, especially in the tonsils, nasal cavity, digestive system, and reproductive system. Pigs can only infect each other through close contact, such as nose-to-nose contact or aerosol transmission at close range. Humans can become infected with Streptococcus suis through consumption or contact with raw pork, pig secretions, or organs. The bacteria can also enter the human body through open wounds, scratches, or conjunctiva.
The initial symptoms of Streptococcus suis infection include fever, but transient hearing loss may occur about 14 days later. Common symptoms include high fever, severe headache, dizziness, vomiting, and neck stiffness. Severe cases can lead to permanent deafness or death. If the patient’s immune system is weak, the condition may worsen.
CDC recommends when buying pork to choose reliable sources and ensure the meat is safe. (Illustrative image).
The Thai government has issued a warning urging residents, tourists, and anyone else to be cautious when purchasing and processing raw pork. The CDC advises that when buying pork, one should choose reliable sources and ensure that pork, offal, and secretions are cooked at temperatures between 60 to 70 degrees Celsius for more than 10 minutes. Additionally, during the cooking process, different utensils should be used for handling raw and cooked pork to avoid cross-contamination. At the same time, do not purchase pork that is dark in color or has a distinctive odor. Cooks should also wear gloves or cover wounds when handling raw pork and wash their hands thoroughly after each handling.
