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JPalillo Thesis Final.pdf (997.92 KB)

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Detection of Zoonotic Bacteria and Paragonimus kellicotti in Red Swamp Crayfish and The Assessment of Traditional Crayfish Preparation

Palillo, Jack A
http://orcid.org/0000-0002-2122-5319
http://rave.ohiolink.edu/etdc/view?acc_num=osu1637575748669955

Abstract Details

2021, Master of Public Health, Ohio State University, Public Health.
In production industries, such as aquaculture, there is a lack of invertebrate animal regulation, even with the Red Swamp Crayfish (Procambarus clarkii), which accounts for over $200 million in business for the United States. To Louisiana, crayfish are not only a crucial part of their rich culture, but also an important aspect of their aquaculture industry. Despite this, limited knowledge is available about the potential risks associated with eating farm-raised crayfish in the United States. Current food safety guidance lacks the information specific to crayfish populations within the United States allowing for the correct identification of potential hazards. In addition to food safety, biosecurity and biosafety practices associated with crayfish used in laboratory animal settings are limited. The objectives of this study are to evaluate the specific zoonotic pathogens present on Red Swamp Crayfish (Procambarus clarkii) from the southeastern part of the United States, Alabama & Louisiana, and determine the effectiveness of pathogen reduction in traditional food preparation techniques. Crayfish and their shipping containers were sampled for the presence of Escherichia coli, Salmonella, Staphylococcus aureus, and Vibrio spp. Additional subsets of crayfish were dissected to look for Paragonimus kellicotti. Vibrio was the most prevalent bacteria cultured. One hundred percent of samples collected from live crayfish (60/60) and 81% of all environmental samples (13/16) resulted in characteristic growth. Additionally, only 5% (3/60) samples grew characteristic E. coli colonies. It was also found that traditional cooking techniques were effective in reducing pathogen load in crayfish. One hundred percent (10/10) of live crayfish samples taken before boiling returned characteristic growth of Vibrio, while 10% (1/10) of boiled unseasoned crayfish samples grew minimally characteristic colonies. The remaining zoonotic pathogens, P. kellicotti, Salmonella, and S. aureus were not found in any samples. The findings of this study can help provide preliminary data for the food safety industry in understanding the transmissibility of foodborne pathogens in crayfish and aid laboratory animal facilities in developing biosafety plans for crayfish used as animal models. The clear effectiveness of cooking crayfish in this manner should only be used for the promotion and growth of crayfish production in the aquaculture industry.
Thomas Wittum (Advisor)
Raphael Malbrue (Committee Member)
Antoinette Marsh (Committee Member)
Jennifer Hefner (Committee Member)
78 p.
Microbiology; Public Health; Veterinary Services
Procambarus clarkii; Red Swamp Crayfish; Crawfish; Zoonotic Diseases; Foodborne Diseases; Public Health; Escherichia coli; Salmonella; Staphylococcus aureus; Vibrio spp; Paragonimus kellicotti; Crayfish boils; Food Safety; Louisiana crayfish;

Recommended Citations

Citations

  • Palillo, J. A. (2021). Detection of Zoonotic Bacteria and Paragonimus kellicotti in Red Swamp Crayfish and The Assessment of Traditional Crayfish Preparation [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1637575748669955

    APA Style (7th edition)

  • Palillo, Jack. Detection of Zoonotic Bacteria and Paragonimus kellicotti in Red Swamp Crayfish and The Assessment of Traditional Crayfish Preparation. 2021. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1637575748669955.

    MLA Style (8th edition)

  • Palillo, Jack. "Detection of Zoonotic Bacteria and Paragonimus kellicotti in Red Swamp Crayfish and The Assessment of Traditional Crayfish Preparation." Master's thesis, Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1637575748669955

    Chicago Manual of Style (17th edition)

osu1637575748669955
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