Giuseppe
Emeritus
[Source: Centre for Health Protection, Hong Kong PRC SAR, full text: (LINK).]
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Necrotising fasciitis case under investigation
2 August 2011
The Centre for Health Protection (CHP) of the Department of Health is investigating a case of necrotising fasciitis (flesh-eating disease) involving a 73-year-old man with underlying illness.
The patient lives in Tseung Kwan O. He presented with left leg pain and swelling on July 27 and was admitted to the Intensive Care Unit of Tseung Kwan O Hospital the next day.
Left leg amputation was performed on July 29. The patient is now in critical condition.
Laboratory tests on his blood and left leg tissue yielded Vibrio vulnificus, a type of bacteria causing necrotising fasciitis.
Investigation continues.
A CHP spokesman said necrotising fasciitis is a serious bacterial infection of the soft tissue and fascia. It can destroy tissue and cause death within 12 to 24 hours after infection.
People are reminded to adopt the following preventive measures:
-2 August 2011
The Centre for Health Protection (CHP) of the Department of Health is investigating a case of necrotising fasciitis (flesh-eating disease) involving a 73-year-old man with underlying illness.
The patient lives in Tseung Kwan O. He presented with left leg pain and swelling on July 27 and was admitted to the Intensive Care Unit of Tseung Kwan O Hospital the next day.
Left leg amputation was performed on July 29. The patient is now in critical condition.
Laboratory tests on his blood and left leg tissue yielded Vibrio vulnificus, a type of bacteria causing necrotising fasciitis.
Investigation continues.
A CHP spokesman said necrotising fasciitis is a serious bacterial infection of the soft tissue and fascia. It can destroy tissue and cause death within 12 to 24 hours after infection.
People are reminded to adopt the following preventive measures:
- Avoid exposure of open wounds or broken skin to seawater or salty water;
- Wounds should be thoroughly cleaned and properly covered; and
- Wear thick rubber gloves when handling raw shellfish.
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