Streptococcus suis, which is zoonotic, is a common infection among pigs. It spreads among pigs by nose-to-nose contact or by aerosol over short distances. In most cases, Streptococcus suis infection in pigs is asymptomatic. Human is infected through direct contact with infected pigs or contaminated raw pork and this is often related to occupational exposure.

         Once the bacterium gets into the body through cuts in skin, it can cause meningitis, septicaemia and less commonly – endocarditis, arthritis and bronchopneumonia. Deafness is a common complication of Streptococcus suis and it is likely to remain permanent. Therefore, we should pay special attention when having contact with pigs, pork and its products.

According to the World Health Organization, Streptococcus suis can be killed via thorough cooking. Observe good personal and environmental hygiene at all times, avoid contact with sick or dead pigs and their faeces, wash hands thoroughly after dealing with pigs can reduce the risk of Streptococcus suis infection.

Safety tips to the public

1.          Purchase

Ø         Do not buy obscure pork from unlicensed hawkers or questionable source.

Ø         Avoid touching raw pork directly when buying pork in the market.

Ø         Do not bring meat into Macau without a permit.

2.          Handling

Ø         If there is a wound on the hand, cover it properly with waterproof bandage or plastic gloves before handling raw pork.

Ø         Wash hands thoroughly after handling pigs or raw pork.

Ø         Raw pork and ready-to-eat foods should be dealt with and kept separately.

Ø         Never share the same knife and chopping board between raw and cooked foods.

Ø         Wash hands thoroughly in between handling of raw and cooked meat.

Ø         Cooked pork should be kept in clean containers.

3.          Consumption

Ø         Pork should be cooked thoroughly (the core temperature should reach >70℃) before consumption.

Ø         If juices from the cooked pork are pink, the pork should be cooked again until fully done.

Safety tips to the industry

• Ensure pork is from reliable source.
• Wear protective gloves when handling pigs.
• If there is a wound on the hand, cover it properly with waterproof bandage or plastic gloves before handling raw pork.
• Wash hands thoroughly after handling pigs or raw pork.
• Do not go to work if feeling sick to avoid spreading of bacteria.