Risk Factors for Streptococcus suis Infection in Vietnam
Author Information
Author(s): Ho Dang Trung Nghia, Le Thi Phuong Tu, Wolbers Marcel, Cao Quang Thai, Nguyen Van Minh Hoang, Tran Vu Thieu Nga, Le Thi Phuong Thao, Nguyen Hoan Phu, Tran Thi Hong Chau, Dinh Xuan Sinh, To Song Diep, Hoang Thi Thanh Hang, Hoang Truong, Campbell James, Nguyen Van Vinh Chau, Nguyen Tran Chinh, Nguyen Van Dung, Ngo Thi Hoa, Spratt Brian G., Tran Tinh Hien, Farrar Jeremy, Schultsz Constance
Primary Institution: Oxford University Clinical Research Unit, Wellcome Trust Major Overseas Programme, Hospital for Tropical Diseases, Ho Chi Minh City, Vietnam
Hypothesis
What are the risk factors associated with Streptococcus suis infection in Vietnam?
Conclusion
The study identified key risk factors for S. suis meningitis, including eating high-risk dishes, occupational exposure to pigs, and skin injuries.
Supporting Evidence
- Eating high-risk dishes was associated with a higher likelihood of S. suis infection.
- Occupational exposure to pigs significantly increased the risk of infection.
- Skin injuries were common among S. suis patients and linked to infection risk.
Takeaway
Eating certain pig dishes and working with pigs can make people sick from a germ called S. suis.
Methodology
A case-control study was conducted with 101 cases of S. suis meningitis and matched controls, assessing risk factors through questionnaires and swab samples.
Potential Biases
Potential biases include recall bias in self-reported exposure and selection bias in control recruitment.
Limitations
The study may not account for all potential risk factors and relies on self-reported data.
Participant Demographics
Participants included 101 cases of S. suis meningitis, predominantly male (82%) and rural residents (81%), with a median age of 50 years.
Statistical Information
P-Value
p<0.001
Confidence Interval
[1.15–4.28]
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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