Raw Pig Blood Consumption and Potential Risk for Streptococcus suis Infection, Vietnam

We assessed consumption of raw pig blood, which is a risk factor for Streptococcus suis infection in Vietnam, by using a mix-method design. Factors associated with consumption included rural residency, age, sex, occupation, income, and marital status. We identified risk groups and practices and perc...

Descripción completa

Detalles Bibliográficos
Autores principales: Huong, Vu Thi Lan, Hoa, Ngo Thi, Horby, Peter, Bryant, Juliet E., Van Kinh, Nguyen, Toan, Tran Khanh, Wertheim, Heiman F.L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Centers for Disease Control and Prevention 2014
Materias:
Dispatch
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214319/
https://www.ncbi.nlm.nih.gov/pubmed/25340391
http://dx.doi.org/10.3201/eid2011.140915
Descripción
Sumario:We assessed consumption of raw pig blood, which is a risk factor for Streptococcus suis infection in Vietnam, by using a mix-method design. Factors associated with consumption included rural residency, age, sex, occupation, income, and marital status. We identified risk groups and practices and perceptions that should be targeted by communication programs.

Ejemplares similares