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Volume 20, Number 11—November 2014
Dispatch

Raw Pig Blood Consumption and Potential Risk for Streptococcus suis Infection, Vietnam

Vu Thi Lan HuongComments to Author , Ngo Thi Hoa, Peter W. Horby, Juliet E. Bryant, Nguyen Van Kinh, Tran Khanh Toan, and Heiman F.L. Wertheim
Author affiliations: Oxford University Clinical Research Unit, Hanoi, Vietnam (V.T.L. Huong, P. Horby, J.E. Bryant, H.F.L. Wertheim); Oxford University Clinical Research Unit, Ho Chi Minh City, Vietnam (N.T. Hoa); University of Oxford, Oxford, UK (V.T.L. Huong, N.T. Hoa, P. Horby, J.E. Bryant, H.F.L. Wertheim); National Hospital for Tropical Diseases, Hanoi (N.V. Kinh); Hanoi Medical University, Hanoi (T.K. Toan)

Main Article

Figure

Traditional dish (tiet canh) containing raw pig blood, Vietnam.

Figure. Traditional dish (tiet canh) containing raw pig blood, Vietnam.

Main Article

Page created: October 17, 2014
Page updated: October 17, 2014
Page reviewed: October 17, 2014
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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