On 16/4, Dr. CK2 Cao Hoai Tuan Anh, Deputy Director of Nhan Dan 115 Hospital, reported that a patient was admitted to the intensive care and anti-poison department. The patient presented in shock with multi-organ dysfunction and disseminated intravascular coagulation syndrome, following two days of fever and fatigue. Purpuric skin lesions were observed on his face and legs.

Upon admission, the cause of the illness was unclear. Doctors immediately initiated advanced resuscitation measures to sustain life, alongside empirical treatment for septic shock and sepsis.

After the patient overcame the initial critical phase, blood culture results confirmed a positive identification of Streptococcus suis. Upon re-evaluating the patient's history with his family, doctors learned that he had purchased and processed raw pork and bones at home days before falling ill.

With the pathogen precisely identified, the treatment team continued advanced resuscitation and adjusted the specific medical protocol. The patient responded well to medication, his condition gradually stabilized, and he was discharged after 21 days of treatment.

Streptococcus suis is a bacterium transmitted from pigs to humans primarily through two routes: skin contact (especially when hands have wounds or abrasions) and ingestion (eating raw blood pudding or undercooked pork). This bacterium is highly virulent, causing rapid and severe disease progression.

Doctors recommend avoiding undercooked pork, raw blood pudding, and other inadequately cooked pork products. When preparing raw pork, it is crucial to wear gloves, especially if there are open wounds on the hands. Should symptoms such as fever, headache, nausea, purpuric rash, tinnitus, or hearing loss develop after processing or consuming pork, seek immediate medical attention.

Le Phuong