Streptococcus suis is a zoonotic disease caused by the bacterium Streptococcus suis. When it enters the body through the digestive tract (by consuming contaminated food), oral mucosa, or open wounds, the bacteria can enter the bloodstream, causing sepsis, meningitis, and multiple organ damage.

Pig's blood pudding is a raw dish made from fresh pig's blood mixed with spices, allowed to congeal, and eaten directly. Dr. Dao Thi Yen Thuy, Head of the Nutrition and Dietetics Department at Tam Anh General Hospital in TP HCM, explains that while pig's blood pudding contains small amounts of protein, high levels of iron, and B vitamins, these benefits do not outweigh the risks of bacterial, parasitic, or viral infections. The belief that consuming blood improves blood health is misguided, as the iron in pig's blood pudding is poorly absorbed by the body. This dish is not cooked, so if contaminated with pathogens, it becomes a direct source of infection. Traditional blood collection methods often lack proper sterilization, increasing the infection risk. If the pig has not been inspected, the blood and internal organs may contain pathogens that cause hepatitis E, liver flukes, trichinosis, and other diseases.

Raw blood can harbor various pathogens, including streptococcus suis. This bacterium can exist in the blood, throat, and digestive tract of carrier pigs, even if they show no apparent symptoms. Consuming blood pudding from an infected pig carries a high risk of infection. While streptococcus suis infection is not as common as other infectious diseases, it can be severe, causing systemic infection, meningitis, septic shock, and even death. Some people believe that adding lime, vinegar, alcohol, or ginger fish sauce can "clean" or "cook" the blood. However, according to Dr. Yen Thuy, these measures cannot completely eliminate harmful microorganisms, especially in raw blood.

Dr. Yen Thuy provides nutritional advice to a patient. Photo: Tam Anh General Hospital

Dr. Yen Thuy provides nutritional advice to a patient. Photo: Tam Anh General Hospital

Warning signs of unsafe pork include purplish meat, blood that doesn't congeal or has an unusual smell, and pigs that refuse to eat, have a high fever, experience difficulty breathing, or appear lethargic. Improper slaughtering practices and the absence of inspection stamps further elevate the risk of infection.

Dr. Yen Thuy recommends consuming only cooked dishes. Individuals with weakened immune systems, such as children, the elderly, those with underlying health conditions, and pregnant women, should absolutely avoid pig's blood pudding. After consuming raw blood or undercooked pork, if symptoms such as high fever, nausea, headache, dizziness, diarrhea, tinnitus, skin rash, or hearing loss occur, seek immediate medical attention for examination, testing, and prompt treatment.

Trong Nghia