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. 2018 Sep 6;8:13358. doi: 10.1038/s41598-018-31598-w

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Risk factors of Streptococcus suis infection; Raw pork consumption (A), Exposure to pigs or pork (B), Male sex (C), and Pig related occupation (D). (B) Note: Individuals living in PRRS district or area adjacent to PRRS and those involved in pork cleaning, cutting and processing were used as proximate numbers for population exposed to pigs or pork in Huong et al. and Yu et al.^37,38 respectively. (D) Note: In Yu et al., the number of those involved in slaughtering was used to represent pig-related occupation individuals³⁷.