Doctor Urges Safe Cooking Practices for Pork Consumption
Rise in Cases Linked to Undercooked Pork
Dr. Taweechai Visanuyothin, director of the Department of Disease Control’s Regional Office 9 in Nakhon Ratchasima, stated that a number of individuals contracted the disease after consuming raw or undercooked pork. From January 1, 2024, to January 2, 2025, there were 197 recorded cases of hearing loss fever, resulting in 22 deaths across the provinces monitored by Regional Office 9. Nakhon Ratchasima reported the highest number of cases (120) and deaths (10), followed by Chaiyaphum (37 cases and 7 deaths) and Surin (24 cases and 3 deaths).
Safe Cooking Temperatures for Pork
To ensure pork is safe for consumption, Dr. Taweechai emphasized that it must be cooked at a temperature of 70 degrees Celsius or higher for at least 10 minutes. He added that simply squeezing lime juice over pork does not suffice as a cooking method.
Risks for Food Preparers
Dr. Taweechai also cautioned those who prepare food that they are at risk of contracting the disease through open wounds. He recommended wearing gloves when handling raw meat to minimize exposure. Symptoms of Streptococcus suis infection include fever, fatigue, nausea, irregular heartbeat, poor vision, low blood pressure, and hearing loss.
Prioritize Food Safety
The rise in Streptococcus suis cases highlights the importance of proper food safety practices, particularly when handling and cooking pork. By adhering to safe cooking temperatures and maintaining hygiene in food preparation, individuals can significantly reduce their risk of infection and protect their health. If any symptoms arise after consuming pork, it is crucial to seek medical attention promptly.
