Dishes like raw blood pudding, undercooked pork, rare meat, and fermented pork rolls may be considered delicacies by many in Vietnam. But according to medical experts, these favorites could come with dangerous consequences - including fatal infections.

A deadly indulgence

The National Hospital for Tropical Diseases recently admitted a 63-year-old man from Hanoi, identified as N.N.T, who was experiencing fatigue, shortness of breath, and extensive purple rashes on his face, ears, and limbs. His family said he had eaten raw blood pudding and pig intestines with alcohol at a local eatery three days earlier. He was rushed to the hospital when severe symptoms appeared.

Dr. Pham Thanh Bang from the Emergency Department said, “The patient arrived in cardiac arrest. He was put on mechanical ventilation, dialysis, and intensive care. His condition has stabilized, but he remains in critical danger.”

At the same time, two more patients were being treated in the emergency room for septic shock caused by Streptococcus suis - a bacteria commonly found in pigs. Both were habitual consumers of raw pork dishes and entered the hospital in life-threatening condition, requiring continuous dialysis.

Doctors warn that Streptococcus suis infection is an acute bacterial disease transmitted from animals to humans - most commonly from infected pigs. The illness can manifest in various forms, with meningitis and septic shock being the most common. Meningitis can lead to irreversible hearing loss, while septic shock may result in widespread skin hemorrhaging, blood clotting disorders, multi-organ failure, and a fatality rate of 5–20%. Even survivors often face long, difficult recoveries.

What’s alarming is that many cases stem from a sense of false security - such as thinking “home-raised pigs are safe” or that “my usual food stall is fine.” These assumptions lead people to eat undercooked or raw pork products without concern.

Yet experts emphasize that the bacteria cannot be seen with the naked eye and are not dependent on how “clean” or “fresh” the meat appears. Even pigs that look healthy may carry the bacteria in their throat, digestive tract, or reproductive organs. The bacteria can enter the human bloodstream through the digestive system or via tiny, often unnoticed cuts on the skin.

Cases of Streptococcus suis infection from consuming raw blood pudding are reported frequently and often spike in summer months. Unfortunately, most patients seek medical help too late, which makes treatment harder and increases the risk of lasting complications.

Data shows that most infections occur in men aged 35–60 who regularly eat raw pork dishes or participate in slaughtering pigs without proper protective gear. Early symptoms like fever, fatigue, and nausea are commonly ignored until more severe signs - loss of consciousness, hearing loss, or septic shock - appear, by which time it may be too late.

Changing habits to save lives

What makes this disease particularly dangerous is not just its rapid progression but also the public’s disregard for medical warnings. Every year, the National Hospital for Tropical Diseases treats more cases of Streptococcus suis meningitis, often originating from raw blood pudding, under-fermented pork rolls, rare intestines, or improperly cooked pork. Summer is especially risky, with higher consumption of such dishes correlating with a rise in hospitalizations.

Dr. Le Van Thieu of the General Infectious Disease Department stressed that there is currently no vaccine for the infection. Prevention is therefore crucial. He urged the public to avoid raw blood pudding, under-fermented pork rolls, undercooked pork, and any food prepared under unhygienic conditions. He also warned against slaughtering or handling sick pigs without protective gear. At the first signs of fever, headache, ear ringing, or nausea, people should seek immediate medical care to avoid dangerous complications.

“The hospital has issued multiple warnings, but unsafe eating habits remain alarmingly common,” said Dr. Thieu. “This behavior continues to create conditions for new infections, putting public health and lives at risk. Changing our eating and hygiene habits is not just self-protection - it’s a duty to the community.”

Contaminated meat networks uncovered in Hanoi

In early July 2025 alone, Hanoi authorities dismantled several illegal pork distribution rings selling meat from diseased or dead pigs at local markets. Raids took place in Dan Nhiem (Thuong Tin commune), Du Xa and Dang Giang (Hoa Xa commune), and Phung Khoang Market (Dai Mo ward).

According to Hanoi police, perpetrators collected dead or sick pigs from nearby provinces and slaughtered them illegally in residential homes. To deceive consumers, the meat was washed in saline and covered with fresh pig’s blood to appear vibrant.

Contaminated pork continues to infiltrate markets daily. After butchering, tons of tainted meat were smuggled through back alleys and village roads to avoid detection before being mixed with fresh cuts and sold at public markets.

On June 30 and July 1, law enforcement officials inspected these operations and confiscated 45 live pigs showing signs of illness, 1,050 kilograms of slaughtered pork, and 450 kilograms of internal organs - totaling over 4.3 metric tons of illegal goods. The estimated value exceeded $12,500 (318 million VND). According to suspect testimony, most of the tainted meat ended up in budget eateries and institutional kitchens.

PV