Tag Vibrio parahaemolyticus

In a survey of Vibrio concentrations in white shrimp postlarvae at two inland farms, hatchery postlarvae were acclimated in water with salinity reduced from 30 and 5 ppt to 2 ppt at the farms. One farm stocked postlarvae in nursery ponds, and the other stocked directly into grow-out ponds. 

Polymerase chain reaction testing is a powerful tool that can detect very low levels of pathogens, but its ability to screen and produce results that represent the population is often oversimplified. Screening of the wrong tissues or too few animals can lead to incorrect conclusions. 

After refilling ponds, surviving microorganisms – including Vibrio parahaemolyticus, which causes EMS in shrimp – may benefit from the availability of nutrients in sediment and water and lack of competing microorganisms. 

1-monoglycerides are known for their antibacterial and antiviral effects in the human pharmaceutical and animal husbandry industries. As a substitution for the preventive use of antibiotics, these molecules are being evaluated in the fight against AHPND. 

Ideally, farmers need to create conditions that make it harder for the pathogenic Vibrio that causes AHPN to colonize animals’ stomachs and for the toxin to produce its pathology. Exclusion where possible and appropriate management of ecosystems offer hope in addressing AHPN. 

A laboratory study at the University of Arizona examined the effects of tilapia to control EMS and mortality in Pacific white shrimp.in controlling AHPN. 

The levels of harmful Vibrio bacteria – a pathogen that multiplies at higher temperatures – in raw oysters depend largely on post-harvest handling.