| Autor: |
*, N. H. BEAN, §, MALONEY, E. K., POTTER, M. E., KORAZEMO, P., RAY, B., TAYLOR, J. P., SEIGLER, S., SNOWDEN, J. |
| Zdroj: |
Epidemiology and Infection; October 1998, Vol. 121 Issue: 2 p269-273, 5p |
| Abstrakt: |
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. |
| Databáze: |
Supplemental Index |
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