Raw Pig Blood Consumption and Potential Risk for Streptococcus suis Infection, Vietnam (http://wwwnc.cdc.gov/eid/article/20/11/14-0915)

摘要

Consumption of undercooked animal products is a wellestablished risk factor for acquiring many infectious diseases (1–5). In Vietnam, raw blood of pigs or other animals is consumed in a dish known as tiet canh. The main ingredients of porcine tiet canh include coagulated, fresh, uncooked blood mixed with chopped cooked pork tissues (Figure). A recipe is shown in online Technical Appendix Table 1 (http://wwwnc.cdc.gov/EID/article/20/11/14-0915- Techapp1.pdf). Consumption of raw pig products is associated with trichinellosis and Streptococcus suis meningitis in humans in Vietnam (6–8).