การปนเปื้อนของเชื้อสเตรปโตคอคคัส ซูอิส ในเนื้อ อวัยวะ และเลือดของสุกรจากตลาดค้าปลีกในจังหวัดพะเยา ประเทศไทย

Kanittapon Supadej; Nutdanai  Thepkit; Susu –; Benjamart Suradej

doi:10.57260/stc.2025.1096

Authors

Kanittapon Supadej School of Allied Health Sciences, University of Phayao
Nutdanai Thepkit School of Allied Health Sciences, University of Phayao
Susu – School of Allied Health Sciences, University of Phayao
Benjamart Suradej School of Allied Health Sciences, University of Phayao

DOI:

https://doi.org/10.57260/stc.2025.1096

Keywords:

Streptococcus suis, Prevalence, Raw pork, Pig organs, Phayao province

Abstract

Streptococcus suis (S. suis) is a significant pathogen in humans that can easily cause an infection through direct contraction with pigs or contaminated pig products, causing zoonotic disease. This study aimed to assess the prevalence of S. suis and S. suis serotype 2 or 1/2 in minced pork, tenderloin, pork internal organs including heart, liver, and blood from retail markets in Phayao Province, Thailand. All collected samples were cultured in Todd-Hewitt broth with Streptococcus Selective Supplement and detected S. suis and S. suis serotype 2 or 1/2 using multiplex polymerase chain reaction (PCR). From a total of 66 samples, S. suis and S. suis serotype 2 or 1/2 were detected at the contamination rates of 62.1% and 15.2%, respectively. The highest prevalence was found in blood samples. This study revealed the risk of S. suis infection for individuals consuming raw pork or working closely with raw pork and its internal organs. Therefore, it is essential to implement food safety campaigns to prevent and control this disease.

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