Crayfish: a newly recognized vehicle for vibrio infections.
We conducted a 1-year case-control study of sporadic vibrio infections to identify risk factors related to consumption of seafood products in two coastal areas of Louisiana and Texas. Twenty-six persons with sporadic vibrio infections and 77 matched controls were enrolled. Multivariate analysis revealed that crayfish (P < 0.025) and raw oysters (P < 0.009) were independently associated with illness. Species-specific analysis revealed an association between consumption of cooked crayfish and Vibrio parahemolyticus infection (OR 9.24, P < 0.05). No crayfish consumption was reported by persons with V. vulnificus infection. Although crayfish had been suspected as a vehicle for foodborne disease, this is the first time to our knowledge that consumption of cooked crayfish has been demonstrated to be associated with vibrio infection.
Bean
N H
NH
Biostatistics and Information Management Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333, USA.
Maloney
E K
EK
Potter
M E
ME
Korazemo
P
P
Ray
B
B
Taylor
J P
JP
Seigler
S
S
Snowden
J
J
D000818:Animals; D003400:Astacoidea / Q000382:microbiology*; D016022:Case-Control Studies; D005506:Food Contamination; D006801:Humans; D008145:Louisiana / Q000453:epidemiology; D012307:Risk Factors; D012758:Shellfish / Q000382:microbiology*; D013781:Texas / Q000453:epidemiology; D014735:Vibrio Infections / Q000453:epidemiology*; D014736:Vibrio parahaemolyticus / Q000302:isolation & purification / Q000472:pathogenicity*