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Crayfish: A newly recognized vehicle for vibrio infections

Published online by Cambridge University Press:  01 October 1998

N. H. BEAN ,
E. K. MALONEY ,
M. E. POTTER ,
P. KORAZEMO ,
B. RAY ,
J. P. TAYLOR ,
S. SEIGLER  and
J. SNOWDEN
N. H. BEAN
Affiliation:
Biostatistics and Information Management Branch and Office of the Director, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention
E. K. MALONEY
Affiliation:
Biostatistics and Information Management Branch and Office of the Director, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention
M. E. POTTER
Affiliation:
Biostatistics and Information Management Branch and Office of the Director, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention
P. KORAZEMO
Affiliation:
Epidemiology Section, Louisiana Department of Health and Hospitals
B. RAY
Affiliation:
Infectious Disease Epidemiology and Surveillance Division, Texas Department of Health
J. P. TAYLOR
Affiliation:
Infectious Disease Epidemiology and Surveillance Division, Texas Department of Health
S. SEIGLER
Affiliation:
Biostatistics and Information Management Branch and Office of the Director, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention
J. SNOWDEN
Affiliation:
Biostatistics and Information Management Branch and Office of the Director, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention
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Abstract

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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.

Type
Research Article
Information
Epidemiology & Infection , Volume 121 , Issue 2 , October 1998 , pp. 269 - 273
Copyright
© 1998 Cambridge University Press