Health Deadly “Raw Pork Disease” Resurfaces, 89 Infected, 5 Dead

[Georgealbert]

 

Picture courtesy of ThaiRath.

 

Public health authorities have issued an urgent warning as “raw pork disease”, medically known as Streptococcus suis infection and formerly referred to as “deafness fever”, resurfaces across four provinces in Thailand’s lower northeastern region. Between 1 January and 19 June 2025, a total of 89 infections and 5 fatalities have been recorded, with Nakhon Ratchasima province reporting the highest number of cases.

 

Dr. Taweechai Visanuyothin, Director of the Disease Prevention and Control Office 9 in Nakhon Ratchasima, announced that the disease has been renamed “raw pork disease” (โรคไข้หมูดิบ) to highlight its origin, pigs, in a bid to increase public awareness of the risk linked to raw or undercooked pork.

 

The disease is caused by the Streptococcus suis bacterium, which resides in the respiratory tract and bloodstream of infected pigs. It can be transmitted to humans in two main ways:

 

1. Consumption of raw or partially cooked pork, offal, or pig blood

 

2. Direct contact with infected pig meat, organs, or blood, especially through cuts, abrasions or mucous membranes such as the eyes

 

Symptoms typically appear within 1 to 14 days and include high fever, severe headache, dizziness, vomiting and neck stiffness. In severe cases, the infection may cause permanent hearing loss, hence its former nickname “deafness fever” or lead to death, particularly in individuals with weakened immune systems.

 

Breakdown by Province

 

• Nakhon Ratchasima: 47 cases (1.80 per 100,000), 3 deaths

• Chaiyaphum: 17 cases (1.59 per 100,000)

• Surin: 13 cases (0.96 per 100,000)

• Buriram: 12 cases (0.77 per 100,000), 2 deaths

 

The highest infection rates are found in individuals aged 65 and over, followed by those aged 55–64 and 45–54. Despite ongoing warnings, consumption of raw pork dishes such as larb lueat (raw pork salad with blood), koi dip (raw minced pork) and naem (fermented raw pork) remains common in some regions.

 

Health Advisory: How to Stay Safe

 

The Disease Control Department urges the public to follow these key safety guidelines:

 

1. Only consume thoroughly cooked pork — Heat to at least 60–70°C for 10 minutes.

 

2. Separate utensils for handling raw and cooked meat, especially during barbecues. Follow the “Cooked – Hot – Clean” principle.

 

3. Never mix raw pork with alcohol consumption, which increases the risk of severe infection.

 

4. Buy pork from reliable sources — Avoid meat that appears dark, has a strong odour, or lacks certification.

 

5. Avoid direct contact with raw pork and pig blood, especially for those in high-risk professions (farmers, butchers, abattoir workers, veterinarians). Use gloves and rubber boots, cover open wounds, and wash hands thoroughly.

 

6. Seek immediate medical attention if experiencing high fever and headache with a history of eating or handling raw pork. Early treatment with antibiotics significantly reduces the risk of deafness or death.

 

Those most at risk include individuals with chronic conditions such as diabetes, kidney disease, hypertension, cancer, heart disease or anyone who has had a spleen removed. Chronic alcohol users are also particularly vulnerable to severe illness.

 

Public health authorities continue to monitor the situation and emphasise that prevention through safe food practices is critical to stopping the spread of this deadly but avoidable disease.

 

 

  Adapted by ASEAN Now from ThaiRath 2025-06-22