In Vietnam, a troubling surge in Streptococcus suis infections, a dangerous pig-borne pathogen, has health officials on high alert. Two recent cases treated at the National Hospital for Tropical Diseases in Hanoi highlight the severe risks of this illness, which can lead to meningitis, sepsis, and irreversible hearing loss. As cases climb across the country, experts are sounding the alarm over unsafe eating habits and inadequate veterinary oversight, urging immediate changes to protect public health.
A Dangerous Pathogen on the Rise
Two men, aged 60 and 54, were recently admitted to the National Hospital for Tropical Diseases in Hanoi with life-threatening symptoms linked to Streptococcus suis. The older patient, a resident of Bac Ninh Province, had a history of consuming raw pork dishes like fermented pork and tiết canh, a traditional Vietnamese delicacy made from raw pig blood. After suffering from high fever, intense headaches, and nausea for ten days, he was diagnosed with meningitis and sepsis caused by the bacteria. According to medical staff, he exhibited agitation, neck stiffness, and by the second day of treatment, had already lost his hearing—a common and often permanent complication of the infection.
The second patient, from Lao Cai Province, reported similar dietary habits, consuming pig intestines and tiết canh just a week before falling ill. His condition deteriorated rapidly, with lab results revealing severe infection markers and auditory nerve damage. Dr. Le Van Thieu, a physician at the hospital, noted the gravity of such cases, stating that meningitis and sepsis are hallmark manifestations of Streptococcus suis in humans, often leading to irreversible hearing loss. 
Both patients required intensive treatment, with the older man showing improvement after 12 days as his fever subsided and infection markers stabilized. However, their cases underscore the rapid progression of the disease, which can escalate to septic shock or multi-organ failure if not addressed promptly. Dr. Thieu warned that without early intervention, the consequences can be fatal.
A Nationwide Surge in Cases
The recent hospitalizations in Hanoi are part of a broader and alarming trend across Vietnam. According to the national infectious disease monitoring system, over 40 cases of Streptococcus suis have been reported since the start of 2025. In Hanoi alone, five cases have been recorded this year, a rise compared to the same period in 2024. In the first two weeks of July, Bach Mai Hospital in the capital reported three suspected cases, linked to the consumption of tiết canh in Hung Yen Province. Tragically, two individuals who shared the meal later died after presenting with fever and diarrhea.
Further south, the Hue Centre for Disease Control has documented 38 cases since the beginning of the year, including two fatalities. The sharp increase, particularly during the summer months, has raised concerns among health authorities. While Streptococcus suis is not a new disease in Vietnam, its growing frequency signals a pressing public health challenge, compounded by cultural practices and systemic gaps in food safety.
Cultural Practices and Health Risks
At the heart of this outbreak lies a deep-rooted cultural tradition: the consumption of raw or undercooked pork products. Dishes like tiết canh and under-fermented pork are popular in many Vietnamese communities, often prepared at home or during communal gatherings. Both patients in Hanoi had consumed such foods shortly before falling ill, a pattern echoed in many reported cases nationwide. Despite repeated warnings from health institutions like the National Hospital for Tropical Diseases, these eating habits persist, putting individuals and communities at risk.
Dr. Thieu emphasized the urgency of changing these practices, noting that unsafe food preparation and consumption are primary drivers of Streptococcus suis transmission. He urged the public to avoid raw pork dishes and undercooked meat, and to prioritize hygiene not only for personal safety but also to protect broader community health. With no vaccine currently available, prevention through education and behavioral change remains the most effective defense against the pathogen.
Systemic Failures in Veterinary Oversight
Beyond individual habits, Vietnam’s veterinary and quarantine systems are struggling to contain the spread of diseases from animals to humans. According to the Department of Livestock Production and Animal Health, the country has approximately 28,000 livestock and poultry slaughtering establishments as of 2024. However, fewer than 3 percent are centralized slaughterhouses under strict veterinary control. The vast majority are small-scale, unregulated facilities where sanitary conditions are often substandard, and veterinary inspections are rare or nonexistent.
In Ho Chi Minh City, Vietnam’s largest pork-consuming region, between 9,000 and 10,000 pigs are slaughtered daily, yet only 20 to 30 percent are processed in monitored facilities. The remainder come from unlicensed slaughterhouses, many located in neighboring Long An Province, often lacking quarantine seals or oversight. Such conditions create fertile ground for bacterial transmission, including Streptococcus suis, which can pass to humans through direct contact with infected pigs or consumption of contaminated meat.
Even in areas on high alert, enforcement remains inconsistent. On July 9, 2025, local authorities in Hue discovered a slaughterhouse operating outside regulated hours, where four pigs suspected of being sick were found and subsequently culled. This incident highlights the persistent loopholes in management and the challenges of enforcing food safety regulations across diverse and often rural regions of Vietnam.
Health Experts Call for Action
Health professionals are increasingly vocal about the need for systemic reform alongside public awareness campaigns. The lack of protective equipment among those who slaughter or process pigs, particularly in informal settings, heightens the risk of bacterial transmission through open wounds or direct contact. Dr. Thieu advised that anyone experiencing symptoms such as high fever, headache, or tinnitus after handling pork or consuming raw meat should seek immediate medical attention to prevent dangerous complications.
The Vietnamese government faces a dual challenge: strengthening veterinary oversight and shifting cultural attitudes toward food safety. While centralized slaughterhouses and stricter quarantine measures could reduce the risk of disease transmission, implementing these changes across thousands of small-scale operations is a daunting task. Meanwhile, public health campaigns must address the cultural significance of dishes like tiết canh, offering safer alternatives without alienating communities.
A Path Forward Amid Uncertainty
As Streptococcus suis infections continue to rise, Vietnam stands at a critical juncture. The stories of the two men in Hanoi serve as a stark reminder of the personal toll of this preventable disease, from permanent hearing loss to the risk of death in severe cases. With cases mounting and systemic issues unresolved, the question remains: can Vietnam balance cultural traditions with the urgent need for public health reform? The coming months will test the nation’s ability to adapt and protect its people from this escalating threat.
