期刊名称：Annals of Agricultural and Environmental Medicine
印刷版ISSN：1232-1966
电子版ISSN：1898-2263
出版年度：2017
卷号：24
期号：4
页码：683-695
DOI：10.26444/aaem/79813
出版社：Institute of Agricultural Medicine in Lublin
摘要：Streptococcus suis (ex Elliot 1966, Kilpper-Bälz & Schleifer 1987) is a facultatively anaerobic Gram-positive ovoid or coccalbacterium surrounded by a polysaccharide capsule. Based on the antigenic diversity of the capsule, S. suis strains areclassified serologically into 35 serotypes. Streptococcus suis is a commensal of pigs, commonly colonizing their tonsils andnasal cavities, mostly in weaning piglets between 4–10 weeks of age. This species occurs also in cattle and other mammals,in birds and in humans. Some strains, mostly those belonging to serotype 2, are also pathogenic for pigs, as well as forother animals and humans. Meningitis is the primary disease syndrome caused by S. suis, both in pigs and in humans. It isestimated that meningitis accounted for 68.0% of all cases of human disease reported until the end of 2012, followed bysepticaemia (including life-threatening condition described as ‘streptococcal toxic shock-like syndrome’ – STSLS), arthritis,endocarditis, and endophthalmitis. Hearing loss and/or vestibulardysfunction are the most common sequelae after recoveryfrom meningitis caused by S. suis, occurring in more than 50% of patients. In the last two decades, the number of reportedhuman cases due to S. suis has dramatically increased, mostly due to epidemics recorded in China in 1998 and 2005, andthe fulminant increase in morbidity in the countries of south-eastern Asia, mostly Vietnam and Thailand. Out of 1,642 casesof S. suis infections identified between 2002–2013 worldwide in humans, 90.2% occurred in Asia, 8.5% in Europe and 1.3%in other parts of the globe.The human disease has mostly a zoonotic and occupational origin and occurs in pig breeders, abattoir workers, butchersand workers of meat processing facilities, veterinarians and meat inspectors. Bacteria are transmitted to workers by closecontact with pigs or pig products, usually through contamination of minor cuts or abrasions on skin of hands and/or arms,or by pig bite. A different epidemiologic situation occurs in the Southeast Asian countries where most people becomeinfected by habitual consumption of raw or undercooked pork, blood and offal products in the form of traditional dishes.Prevention of S. suis infections in pigs includes vaccination, improvement in pig-raising conditions, disinfection and/orfumigation of animal houses, and isolation of sick animals at the outbreak of disease. Prevention of human infectionscomprises: protection of skin from pig bite or injury with sharp tools by people occupationally exposed to pigs and pigproducts, prompt disinfection and dressing of wounds and abrasions at work, protection of the respiratory tract by wearingappropriate masks or repirators, consulting a doctor in the case of febrile illness after exposure to pigs or pork meat, avoidanceof occupations associated with exposure to pigs and pork by immunocompomised people, avoidance of consumption ofraw pork or pig blood, adequate cooking of pork, and health education.
