Health authorities are urging the public to avoid consuming raw or undercooked pork to prevent infection from streptococcus suis, also known as “hearing loss fever.” This bacterial infection, which can be fatal, has seen a rise in cases over the recent long holiday, prompting concern in several provinces.
The warning follows reports from local health officials that more individuals have been diagnosed with the disease after eating improperly prepared pork. Dr. Taweechai Visanuyothin, director of the Department of Disease Control’s Regional Office 9 in Nakhon Ratchasima, confirmed the link between the illness and consumption of undercooked pork.
From January 1, 2024, to January 2, 2025, a total of 197 cases were reported, resulting in 22 deaths in provinces overseen by Regional Office 9. Nakhon Ratchasima recorded the highest number of cases (120) and deaths (10), followed by Chaiyaphum with 37 cases and 7 deaths, and Surin with 24 cases and 3 deaths.
To ensure pork is safe for consumption, Dr. Taweechai advises cooking it at a minimum temperature of 70°C for at least 10 minutes. He also emphasized that squeezing lime juice over pork does not render it safe to eat.
Dr. Taweechai further cautioned food preparers, stating that those handling meat with open wounds could also be at risk of infection. Wearing gloves is recommended to prevent exposure. Early symptoms of the disease include fever, fatigue, nausea, irregular heartbeat, poor vision, low blood pressure, and hearing loss.
Local health officials have reiterated the importance of food safety and are urging the public to take extra precautions to prevent the spread of the infection.