is a Gram-positive cocci bacterium that are found mainly in pigs and can be transmitted to human through pigs or pork exposure. The disease is mainly found among occupations involving swine contact in western countries whereas in Asia the disease is usually contracted through raw pork consumption. In this case report, we present a case of a middle-aged Thai man who acquired the infection from raw pork consumption. He presented with endogenous endophthalmitis with infective spondylodiscitis, sepsis and meningitis and later developed blindness of the right eye and permanent bilateral hearing loss disseminated from infection. Our report suggests that infection be considered as a causative factor in patient presenting with established clinical symptoms and predisposing factors. Cultural habit of eating raw pork should be taken into account especially in Asian countries.
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http://dx.doi.org/10.1136/bcr-2018-228501 | DOI Listing |
Food Res Int
January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address:
Raw pork is prone to oxidation and rancidity as it contains a high level of unsaturated lipid molecules. Reliable biomarkers to benchmark pork freshness and their formation have not been systematically investigated. The results indicated that the peroxide values, TVB-N and rancid volatiles dramatically increased in pork during the storage period (4 °C, 0-9 d).
View Article and Find Full Text PDFDiagn Microbiol Infect Dis
December 2024
Amsterdam UMC location University of Amsterdam, Department of Global Health, Amsterdam Institute for Global Health and Development, Paasheuvelweg 25, Amsterdam, the Netherlands; Amsterdam UMC location University of Amsterdam, Department of Medical Microbiology and Infection Prevention, Meibergdreef 9, Amsterdam, the Netherlands.
Streptococcus suis is a porcine pathogen that causes severe zoonotic infections in humans resulting in meningitis and sepsis. The main risk factors for S. suis zoonotic infections are consumption of raw pork products and direct contact with live pigs or pork, in particular in the presence of skin injuries.
View Article and Find Full Text PDFJ Proteomics
February 2025
Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
The authenticity of halal meat is a global issue because pork adulteration occurs. Certain religions, such as Islam and Judaism, prohibit the use of pork in food products. The purpose of this study was to evaluate the volume of trypsin with 10, 50 and 100 μL (20 μg/100 μL) and the digestion time from overnight to 30-120 min to establish a fast and straightforward procedure on proteomic analysis for halal authentication of meat and meat products.
View Article and Find Full Text PDFInt J Food Microbiol
February 2025
German Federal Institute of Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany. Electronic address:
The zoonotic hepatitis E virus (HEV) can cause acute and chronic hepatitis in humans. Meat from domestic pigs, which represent a major animal reservoir of HEV, plays a key role in HEV transmission. Although pork meat products can contain HEV-RNA, it is unknown whether infectious HEV is still present after their manufacturing process.
View Article and Find Full Text PDFFront Microbiol
December 2024
Division of Produce Safety, U. S. Food and Drug Administration, College Park, MD, United States.
Recent listeriosis and salmonellosis outbreaks in the U.S. have been associated with consumption of specialty mushrooms, including enoki and wood ear.
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