Soc Trang: A person infected with streptococcus suis after eating pork bones and meat

The patient is Ms. HTY (born in 1955, residing in Ward 3, Soc Trang city), admitted to the hospital on May 18 with high fever, vomiting, diarrhea and subcutaneous bleeding.

On June 5, information from Soc Trang General Hospital said that the unit is treating a patient infected with streptococcus suis.

Currently the patient's health is progressing positively.

According to specialist doctor Dang Minh Hien, Director of Soc Trang General Hospital, the patient is Ms. HTY (born in 1955, residing in Ward 3, Soc Trang city), admitted to the hospital on May 18 with high fever, vomiting, diarrhea and subcutaneous bleeding.

Test results confirmed that the patient was positive for Streptococcus suis bacteria - the agent that causes dangerous swine streptococcal disease in humans.

After more than half a month of treatment at the hospital, the patient's health has now stabilized. However, because the patient is old, his health is still weak, he coughs a lot, and has a poor appetite, so he needs to be monitored in the coming time.

The patient's family said that Ms. Y. had previously bought pork bones and meat at the market near An Nghiep Industrial Park (Soc Trang province) to prepare food for her family.

As soon as the test results were available, the Soc Trang Provincial Center for Disease Control coordinated with the Department of Animal Husbandry and Veterinary Medicine to conduct epidemiological investigations, environmental treatment, and trace the origin of food.

The patient's family members have been monitored for 14 days and so far no unusual signs have been recorded.

Specialist Doctor Tang Vu, Head of the Department of Infectious Diseases, Soc Trang General Hospital, said that streptococcus suis is an acute bacterial infection transmitted from animals to humans, which can cause serious complications and affect life.

Doctors also recommend that people choose fresh pork, meat that has been carefully inspected, has a clear origin, and maintains hygiene during and after processing raw pork.

Risk of disease when using undercooked pork products or coming into contact with pathogens from raw pork when hands have scratches or skin damage./.

(Vietnam+)

Source: https://www.vietnamplus.vn/soc-trang-mot-nguoi-nhiem-khuan-lien-cau-lon-sau-khi-an-xuong-va-thit-heo-post1042540.vnp