After eating pig blood pudding at a restaurant, half a day later, the patient fell into a coma, unresponsive to calls, and had cyanosis all over his body.
A 27-year-old male patient was transferred from Bac Ninh General Hospital to the Intensive Care Unit, Central Hospital for Tropical Diseases in a sedated and mechanically ventilated state. Hemorrhagic necrosis was scattered all over the body, concentrated in many areas of the face and extremities.
According to the patient's family, 4 days before being admitted to the hospital, the patient ate pig's blood pudding at a restaurant. After returning home, the patient appeared tired and had body aches.
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At night, the patient developed chills and fever with unknown temperature. The next morning, the patient was admitted to the hospital and his family found him in a coma, unresponsive, and cyanotic.
The patient was intubated and transferred to the Central Hospital for Tropical Diseases for treatment. At the Intensive Care Unit, the patient was diagnosed with bacteremia-meningitis due to Streptococcus suis.
Currently, the patient is being actively treated for complications of multiple organ failure, severe blood clotting disorder, continuous blood filtration, and blood product transfusion.
Dr. Pham Van Phuc, Deputy Head of the Intensive Care Unit, Central Hospital for Tropical Diseases, shared that in some places, people still believe that eating blood pudding at the beginning of the month (red in color) brings good luck. This is not true, because it can be harmful to human health.
Usually sold in restaurants, blood pudding is made from fresh animal blood. This is one of the main reasons why many patients are infected with worms.
If you eat the blood of a sick pig, you risk getting streptococcus suis, digestive diseases, etc. This 27-year-old man also made the same mistake.
Previously, on August 3, information from the Quang Xuong District Medical Center, Thanh Hoa province confirmed that a person had died in the area due to eating pig's blood pudding leading to streptococcus suis infection.
Doctor Phuc said that Streptoccocus suis is the causative agent of diseases (pneumonia, meningitis, sepsis, arthritis in pigs).
However, the bacteria can reside in the upper respiratory tract (nose, throat), genital tract and digestive tract of healthy pigs.
Streptococcus suis bacteria are transmitted from pigs to humans through direct contact with infected pigs (healthy pigs or sick pigs) through small wounds or scratches on the skin during pig slaughter, pork processing, or eating raw blood pudding or undercooked pork. The incubation period is short, from a few hours to 2-3 days (however, in some cases, the incubation period can be up to several weeks).
People with meningitis caused by Streptococcus suis if diagnosed and treated late will have serious consequences such as permanent deafness on one or both sides, not recovering.
Some patients require persistent treatment, with many relapses. Despite treatment, the overall mortality rate for all forms of the disease is 17%. In cases where patients have shown signs of septic shock, the mortality rate is very high, up to 60-80%.
Therefore, to prevent streptococcus suis, Dr. Phuc recommends that people should choose to buy pork that has been inspected by the veterinary agency. Avoid buying pork that has an unusual red color, hemorrhage or edema. When eating, it is very important to cook pork thoroughly (the World Health Organization - WHO recommends above 70 degrees Celsius).
It is especially important that people do not eat dead pigs or raw foods, especially pig blood pudding. People with open wounds must wear gloves when handling raw or rare pork.
Keep processing equipment in a clean place, wash hands and processing equipment after contact with and processing pork. Use separate equipment for processing raw and cooked meat.
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