College of Public Health, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio 43210.
Animal Resources Core, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio 43210.
J Food Prot. 2022 Oct 1;85(10):1388-1396. doi: 10.4315/JFP-22-035.
Studies of red swamp crayfish (Procambarus clarkii) outside of the United States confirm the presence of a variety of zoonotic pathogens, but it is unknown whether these same pathogens occur in P. clarkii in the United States. The U.S. commercial crayfish industry generates $200 million yearly, underscoring the need to evaluate this consumer commodity. The study objectives were to evaluate specific zoonotic pathogens present on P. clarkii from Alabama and Louisiana, states in the southeastern United States, and to determine the effectiveness of traditional food preparation methods to reduce pathogens. Experiment A evaluated the presence of Escherichia coli, Salmonella, Staphylococcus aureus, and Vibrio spp. in crayfish and environmental samples over a 2-month collection period (May to June 2021). Crayfish sampling consisted of swabbing the cephalothorax region; 15 samples were tested for E. coli, Salmonella, and S. aureus, and an additional 15 samples for Vibrio spp. Additionally, crayfish shipping materials were sampled. In experiment B, 92 crayfish were evaluated for Paragonimus kellicotti. Experiment C compared live and boiled crayfish for the presence of Vibrio spp. In experiments A and B, all 60 (100%) crayfish samples and 13 (81.25%) of 16 environmental samples showed growth characteristic of Vibrio spp. Three (5%) of 60 samples showed E. coli growth, with no statistical difference (P = 0.5536) between farms. P. kellicotti, Salmonella, and S. aureus were not recovered from any samples. In experiment C, all 10 (100%) of the live preboiled crayfish samples showed characteristic growth, whereas 1 (10%) of 10 samples of crayfish boiled in unseasoned water showed Vibrio growth (P < 0.0001). These results confirm that Vibrio spp. and E. coli may be present on U.S. commercial crayfish and that care should be taken when handling any materials that come into contact with live crayfish because they can potentially be contaminated.
在美国以外的地区对红沼泽小龙虾（Procambarus clarkii）的研究证实了存在多种人畜共患病病原体，但尚不清楚这些相同的病原体是否存在于美国的 P. clarkii 中。美国商业小龙虾产业每年创造 2 亿美元的收入，这凸显了评估这种消费商品的必要性。本研究的目的是评估来自美国东南部阿拉巴马州和路易斯安那州的 P. clarkii 携带的特定人畜共患病原体，并确定传统食品制备方法对减少病原体的有效性。实验 A 在 2021 年 5 月至 6 月的两个月收集期内评估了小龙虾和环境样本中大肠杆菌、沙门氏菌、金黄色葡萄球菌和弧菌属的存在情况。小龙虾采样包括擦拭头胸部区域；对 15 个样本进行了大肠杆菌、沙门氏菌和金黄色葡萄球菌检测，对另外 15 个样本进行了弧菌属检测。此外，还对小龙虾运输材料进行了采样。在实验 B 中，对 92 只小龙虾进行了 Paragonimus kellicotti 评估。实验 C 比较了活小龙虾和煮熟小龙虾中弧菌属的存在情况。在实验 A 和 B 中，所有 60 只（100%）小龙虾样本和 16 个环境样本中的 13 个（81.25%）显示出弧菌属的生长特征。60 个样本中有 3 个（5%）显示出大肠杆菌的生长，但农场之间没有统计学差异（P = 0.5536）。没有从任何样本中回收 P. kellicotti、沙门氏菌和金黄色葡萄球菌。在实验 C 中，所有 10 只（100%）生预煮小龙虾样本均显示出特征性生长，而在 10 只未经调味水煮小龙虾样本中，有 1 只（10%）显示出弧菌生长（P < 0.0001）。这些结果证实，弧菌属和大肠杆菌可能存在于美国商业小龙虾中，在处理任何与活小龙虾接触的材料时应小心，因为它们可能受到污染。
