Hong Kong health authorities are investigating the death of man from multi-organ failure and septic shock after he became infected with a bacteria usually transmitted by contaminated pigs.
Septic shock is a condition where a severe microbial infection causes the entire body to become inflamed, and died on August 20, the same day he was admitted into Tseung Kwan O Hospital.
The Centre for Health Protection (CHP) is concerned as subsequent tests on his blood samples showed the presence of Streptococcus suis (S. suis), a type of bacteria commonly found in pigs.
Normally such an infection is caused by exposure to contaminated pigs or raw pig meat, but the CHP’s initial investigation found the man did not have a history of consumption or contact with raw or undercooked pork, nor had he travelled recently. The members of his household have also not shown any symptoms.
Scientists describe the microbe an “emerging human pathogen”. In 2005, an outbreak of S. suis in Sichuan saw 215 infected and 38 deaths. A subsequent study found that slaughtering and butchering pigs, as well handling sick or dead pigs, were important risk factors in this particular outbreak.
There have also been cases in both Hong Kong and Vietnam where housewives got infected after handling raw pork meat while cooking at home. A 2006 study found S. suis in 6.1 percent of raw pork meat from three wet markets in Hong Kong, meaning that just touching or eating raw or undercooked pork can put you at risk.
To prevent S. suis infection, the government recommends that you avoid contact with sick or dead pigs (standard, duh), use gloves while handling raw pork and, of course, wash your hands like a good’un.
Photo: Ben Salter via Wikimedia
