Monitoring, Isolation and identification bacterial and parasitic agents in specific pathogen free shrimp production

Abstract

Aquaculture is the fastest growing food industry in the world. Shrimp culture industry is also part of it, unfortunately, like other marine animal culture economic losses caused by the disease has been one of the major challenges of this industry. The major cause of mortality in shrimp hatcheries and rearing centers is related to water quality and the presence of pathogenic bacteria and parasites. These are common opportunistic microorganisms in the hatchery, rearing centers, flora and living food but poor conditions of culture are caused diseases. Since the development of aquaculture in the countries need health management, one of the important additional rings in the shrimp strategic plan is specific pathogen free shrimp production, which has been addressed in this plan. Specific pathogen free shrimp define as the shrimps which are free of the specific pathogens listed in world organization for animal health (OIE). These factors should be conclusively diagnosed and can be isolated from shrimp hatcheries and culture system. Therefore in this project screening and surveillance of shrimp in several generations according to the list of OIE were done and they were monitored for of bacterial pathogens (Necrosis Hepatopancreas Bacteria) and parasites (Microsporidian and Gregarins). At total 756 pieces of shrimp, 6 sample of dry food and 97 samples of live foods were controlled and tested. 1.35 percent of live foods were positive for NHPB and 5.6 percent of pre broodstocks have eppicommensal and microsporidia which were disposed in quarantine phase. Because of biosecurity and surveillance system establishment, there were no bacterial or parasitic isolation or diagnosis during SPF shrimp production.