CRAYFISH - A NEWLY RECOGNIZED VEHICLE FOR VIBRIO INFECTIONS

We conducted a I-year case-control study of sporadic vibrio infections to identify risk factors related to consumption of seafood products i n two coastal areas of Louisiana and Texas. Twenty-six persons with sp oradic vibrio infections and 77 matched controls were enrolled. Multiv ariate 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 crayfis h and Vibrio parahemolyticus infection (OR 9.24, P < 0.05). No crayfis h consumption was reported by persons with V. vulnificus infection. Al though crayfish had been suspected as a vehicle for foodborne disease, this is the first time to our knowledge that consumption of cooked cr ayfish has been demonstrated to be associated with vibrio infection.