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Retrospective case analysis of crayfish-transmitted Haff disease in China during 2016–2017

Bai, Li, Xu, Mingjing, Li, Weiwei, Han, Haihong, Liu, Jikai, Fu, Ping, Xu, Lizi, Ouyang, Yingying, You, Xinyong, Chen, Jiang, Zou, Jing, Dai, Yue, Zhen, Shiqi, Duan, Shenggang, Liang, Junhua, Guo, Yunchang
Food control 2019 v.104 pp. 181-186
Crustacea, aquatic environment, blood serum, cooked foods, crayfish, creatine kinase, disease surveillance, disease transmission, females, foodborne illness, males, patients, poisoning, rhabdomyolysis, river valleys, virulence, China, Yangtze River
Haff disease is an unexplained rhabdomyolysis syndrome occurring within 24 h of consumption of certain types of cooked fish or crustaceans. The current epidemiological status of crayfish-transmitted Haff disease in China was investigated by analyzing retrospective data linked with cases of the rhabdomyolysis syndrome recorded during the period 2016–2017. This information was acquired from the National Foodborne Disease Surveillance and Reporting System. These data were filtered, based on the disease definition and a markedly elevated serum creatine phosphokinase level, that is, fivefold or greater increase than normal levels. Data analysis indicated that crayfish-transmitted Haff disease was mainly concentrated in the middle and lower reaches of the Yangtze River Valley, and the current epidemiological curve was notable seasonal. Most patients were aged 20–49 years and the proportion of female patients was higher than male patients. Based on this initial study, it will be necessary to follow up the trace-back investigation of crayfish poisoning reports; further analyze the correlation between the aquatic environment of the associated crayfish together with establishing virulence factors of crayfish-transmitted Haff disease; and explore whether certain individuals have receptor pathways to trigger rhabdomyolysis syndrome.