อุบัติการณ์ของเชื้อ Streptococcus suis

ในเลือดสุกรดิบที่วางจำาหน่ายในตลาดเขตกรุงเทพมหาน
คร

นายทรงกริช หนูนารถ 4612110047

น.ส.มัทนี เอกพณิชกิจ 4612110048
นายวสันต์ กฤตกรธนา 4712110084

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 Contamination of
Streptococcus suis
in food for human consumptions

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 Significance
• Bacterial contamination in food is one of
major Thai public health problems.
• Concerns of WHO
• Increase in incidence of S. suis infection
among human consumers.
• Health personnels are paying much more
attention and awaring for the correct
diagnosis.
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 Streptococcus suis Infection
• People closely contact with live pigs or
raw pork products, slaughterer, butcher
(Rusmeechan, 2008)
• Improperly cooked pork or products from
pigs (Tramontana, 2008; Lee, 2008)
• Other routes (Rusmeechan, 2008)
• Household rearing and slaughtering (Yu,
2006)
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 China
Japan USA

Thailand Vietnam

Australia

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 Streptococcus suis
• Gram’s positive cocci or coccobacilli
• Paired or filamentous
• Facultative anaerobe
• Produces capsules
• Able to hemolyze red blood cells
• Lancefield group R (Facklam, 2002)

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 Clinical signs
• Sepsis
• Purulent meningitis
• Arthritis
• Deafness from meningogenic labyrinthitis
(Madsen, 2001)
• Death

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 Objectives
• A survey of the contamination of S. suis in
raw pig blood selling in Bangkok
metropolitan’s fresh market
• A collection of information to raise a
concern to protect consumers in Bangkok
and vincinity areas

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 Procedures
• Randomly selected samples of raw pig
blood in fresh market by using two-stage
random sampling technique
• Randomly chosen 3 Bangkok’s districts for
this study namely Huai-Kwang, Bangkapi,
and Ladkrabang
• Collected 12 samples from each district
without bias of hygiene and cleanliness
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 Culture and Purification
• Luria-Bertani broth at 37°C for 18-24 hrs.
• Sheep blood agar at 37°C for 18-24 hrs
(Hardie, 1986)

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 Identification
• Colony characteristics
• α-Hemolysis
• Gram-positive cocci or coccobacilli
• Biochemical tests
• S. suis type II CCUG 7984 DMST 18783
as positive control (DMSC)

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S. suis type II

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 DMSC recommended
biochemical tests
• pin-point to small size
• cocci and coccobacilli
• sheep blood agar
• catalase –ve
• oxidase -ve

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 Carbohydrate Fermentation Tests
• glucose +ve • sucrose +ve
• sorbitol –ve • amygdalin -ve
• mannitol –ve • melibiose -ve
• lactose +ve • trehalose +ve
• innulin +ve • esculin +ve
• raffinose +ve

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 Results
Criteria Number of Sample

Colony Characteristics 34

Morphology 27

Gram’s stain 16

α-Hemolysis 3

Biochemical tests 0
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 Discussion
• Methods using for this study were
modified from Bergey’s Manual of
Determinative Bacteriology (Holt, 1994)
and from DMSC protocol for S. suis
Identification.
• Markets randomly selected from 3 districts
of Bangkok were the representatives of
sources where consumers could easily
access and be effected from bacterial
contamination in food materials.
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 Discussion
• S. suis could live in the environment for
several hours, therefore, if bacteria are
truly persisted in pig products, the tests
could have proven (Higgins, 2006).
• The study could not find the bacteria from
raw pig blood but did not prove that there
were absolutely no bacterial
contamination.

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 Discussion
• The biochemical tests could not certainly
identified S. suis from other Streptococci.
• There are 35 serotypes of S. suis to be
identified but by using molecular
techniques.

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 Discussion
• No trace of S. suis to be found in pig blood
could be the consequence of good food
hygiene policy and regulations.
• Otherwise, the number of samples taken
may be too small to include the incidence
of contamination.

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 Discussion
• Major factors associated with the
infections from other areas of Thailand are
close contact with pigs and home rearing
and slaughtering of pigs unlawfully, for
instance.
• API Strep system test could not clearly
identified S. suis from other Streptococci
because of variation of biochemical tests.

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 Discussion
• Avoiding consumption of improperly
cooked food with ingredients from pigs.
• Practicing good hygiene if experiencing
contact with live pigs or raw pork products.
• Further studies are needed to identify
other factors involved in bacterial growth
and survival such as the preservatives
usage or other sampling collected from
abattoir.
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 Acknowledgement
• รศ.ดร.นวลฉวี เวชประสิทธิ์ ภาควิชาเทคโนโลยีชีวภาพ
คณะวิทยาศาสตร์ มหาวิทยาลัยรามคำาแหง
• นางสุรางค์ เดชศิริเลิศหัวหน้าฝ่ายแบคทีเรียทั่วไป และ น.ส.ปิติมน
พลวิชยั ฝ่ายแบคทีเรียทั่วไป สถาบันวิจัยวิทยาศาสตร์สาธารณสุข
กรมวิทยาศาสตร์การแพทย์ กระทรวงสาธารณสุข
• นพ.กฤษดา ศิรามพุช
ผูอ้ ำานวยการสถาบันเวชศาสตร์อายุรวัฒน์นานาชาติ

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Thank you very much!

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