Epidemiological characteristics and related factors of crayfish associated rhabdomyolysis syndrome in Baiyun District, Guangzhou
10.3969/j.issn.1006-2483.2021.04.016
- VernacularTitle:广州市白云区小龙虾相关横纹肌溶解综合征病例流行病学特征及相关影响因素分析
- Author:
Hong LIN
1
;
Liangfa CHEN
1
;
Weixuan TAN
1
;
Guihe LUO
1
;
Huide PENG
1
;
Wenting CAO
2
;
Zhuliangzi LU
3
Author Information
1. Guangzhou Baiyun Center for Disease Control and Prevention，Guangzhou 510445, China
2. HaiNan Medical University , Haikou 571199, China
3. Guangzhou Center for Disease Control and Prevention, Guangzhou 510440, China
- Publication Type:Journal Article
- Keywords:
Crayfish;
Rhabdomyolysis syndrome;
Haff disease;
Epidemiological analysis
- From:
Journal of Public Health and Preventive Medicine
2021;32(4):71-74
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the clinical and epidemiological characteristics of crayfish associated rhabdomyolysis syndrome in Baiyun District, Guangzhou, and explore the related factors, and to provide evidence for the prevention of crayfish rhabdomyolysis syndrome. Methods The cases of crawfish associated rhabdomyolysis syndrome were found through the foodborne disease surveillance and reporting system, and a field epidemiological investigation was carried out to analyze the clinical and epidemiological characteristics of the cases. Results A total of 25 cases of crayfish associated rhabdomyolysis syndrome occurred in 2020. The intake of crayfish of the cases ranged from 5 to 25, the incubation period was 1 to 9.5h, and the interval from onset to medical treatment was 0.17 to 9h. All the cases had muscle pain, and the content of creatine kinase (CK) in the cases increased to varying degrees (128-17851 U/L). Retrospective cohort analysis of 10 crayfish events found no correlation between the consumption of different parts of crayfish and the incidence of crayfish-related rhabdomyolysis syndrome. Conclusion The incidence of rhabdomyolysis syndrome reported in Baiyun District of Guangzhou is related to the consumption of crayfish, but the pathogenic factors need to be further studied. It is suggested to strengthen the supervision of crayfish breeding, transportation, sales, and processing to ensure the health of consumers.
