OBJECTIVE: To study the potential risk factors of human infecting with Streptococcus suis. METHODS: 1: M matched case-control study was conducted. 29 human cases of Streptococcus suis infection in the early phase were included in the case group, Patients' family members, neighbors and peoples who had worked together with patients to handle deceased or sick pigs in the last week were recruited as matched controls. There were 147 controls in total. Both cases and controls received questionnaire investigation including the ways to contact sick/dead pigs. Conditional logistic regression was employed to analyze matching data. RESULTS: According to the results of multivariate analysis, slaughtering (OR = 11.978, 95% CI: 3.355-42.756), carcasses cutting and processing (OR = 3.008, 95% CI: 1.022-8.849) sick/dead pigs were associated with cases related to human Streptococcus suis infection. The attributable risk proportion were 91.65% and 66.76% respectively. The other types of exposures to sick/ dead pigs, including feeding, selling, burying and eating, were not associated with the human Streptococcus suis infection in our study population. CONCLUSION: Slaughtering, carcasses cutting and processing sick/dead pigs were important risky behavior for humans to be infected by Streptococcus suis.
OBJECTIVE: To study the potential risk factors of human infecting with Streptococcus suis. METHODS: 1: M matched case-control study was conducted. 29 human cases of Streptococcus suis infection in the early phase were included in the case group, Patients' family members, neighbors and peoples who had worked together with patients to handle deceased or sick pigs in the last week were recruited as matched controls. There were 147 controls in total. Both cases and controls received questionnaire investigation including the ways to contact sick/dead pigs. Conditional logistic regression was employed to analyze matching data. RESULTS: According to the results of multivariate analysis, slaughtering (OR = 11.978, 95% CI: 3.355-42.756), carcasses cutting and processing (OR = 3.008, 95% CI: 1.022-8.849) sick/dead pigs were associated with cases related to humanStreptococcus suis infection. The attributable risk proportion were 91.65% and 66.76% respectively. The other types of exposures to sick/ dead pigs, including feeding, selling, burying and eating, were not associated with the humanStreptococcus suis infection in our study population. CONCLUSION: Slaughtering, carcasses cutting and processing sick/dead pigs were important risky behavior for humans to be infected by Streptococcus suis.
Authors: Ho Dang Trung Nghia; Dang Trung Nghia Ho; Le Thi Phuong Tu; Thi Phuong Tu Le; Marcel Wolbers; Cao Quang Thai; Quang Thai Cao; Nguyen Van Minh Hoang; Van Minh Hoang Nguyen; Tran Vu Thieu Nga; Vu Thieu Nga Tran; Le Thi Phuong Thao; Thi Phuong Thao Le; Nguyen Hoan Phu; Hoan Phu Nguyen; Tran Thi Hong Chau; Thi Hong Chau Tran; Dinh Xuan Sinh; Xuan Sinh Dinh; To Song Diep; Song Diep To; Hoang Thi Thanh Hang; Thi Thanh Hang Hoang; Hoang Truong; James Campbell; Nguyen Van Vinh Chau; Van Vinh Chau Nguyen; Nguyen Tran Chinh; Tran Chinh Nguyen; Nguyen Van Dung; Van Dung Nguyen; Ngo Thi Hoa; Thi Hoa Ngo; Brian G Spratt; Tran Tinh Hien; Tinh Hien Tran; Jeremy Farrar; Constance Schultsz Journal: PLoS One Date: 2011-03-08 Impact factor: 3.240