Health & Welfare
Aquaculture disease diagnosis is detective work
Those charged with determining the underlying cause of a disease outbreak have a wide variety of detective tools at their disposal.
Health & Welfare
Shrimp hatchery production: myth vs. reality
The quality of postlarvae supplied by a shrimp hatchery can vary considerably. Common myths, such as acceptance of low survival and insufficient concern for water quality, can contribute to lower animal quality.
Health & Welfare
Blue-green algae pose toxic risks in shrimp, fish culture
The toxins from blue-green algae pose a threat to animal health and potentially to consumers if they are present in farmed product. Culture animals that ingest these toxins may not die, but can be weakened, increasing their susceptibility to pathogens.
Health & Welfare
Multiple characteristics considered in selection of probiotics for marine shrimp
To develop probiotics for marine shrimp, authors chose a bacterium with high growth velocity and great capacity to inhibit pathogens, among other traits.
Health & Welfare
Working with fish, limiting zoonotic diseases
Prevention through good hygiene, use of gloves and basic biosecurity procedures is the best method for reducing the risk of acquiring zoonotic diseases.
Intelligence
Off-flavors in aquaculture products, part 3
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
Health & Welfare
Establishing nitrifying bacteria in super-intensive biofloc shrimp production
In biofloc production systems, ammonia-oxidizing bacteria process ammonia to nitrite, which provides substrate for nitrite-oxidizing bacteria that process nitrite to relatively non-toxic nitrate.
Health & Welfare
New Bacillus probiotic tested for shrimp
The authors evaluated Bacillus bacteria in a pink shrimp nursery and found it controlled Vibrio concentrations as well as a commercial probiotic.
Intelligence
Detection of histamine-producing bacteria in fish
Methods for analyzing histamine in fish, which causes many seafood-related illnesses, include test kits and high-performance chromatographic liquids.
Intelligence
Thermal pasteurization of crustacean products
Pasteurization of crustaceans, which can extend shelf life to years, preserves many of the chemical and physical characteristics of the original seafood and destroys most spoilage and many pathogenic bacteria.
Intelligence
Smoked fish, part 1
The objectives of the smoking process are to uniformly impart the desired sensory characteristics to the product, extend shelf life and avoid the deposition of harmful compounds.
Responsibility
Phage therapy provides targeted bacteria treatment
The use of phages is an alternative to antibiotics in the control of pathogenic bacteria. Phage therapy offers low-cost, low-toxicity treatment and quick bactericidal effects.
Health & Welfare
Bacterial testing improves biosecurity at marine hatchery
Microbial surveys of hatchery operations at Oceanic Institute found a strong correlation between hatchery success and cultivable bacteria levels in the water supplied to the larval-rearing systems.
Health & Welfare
Lab evaluation methods quantify probiotic benefits
Due to the inherent complexities of field testing, definitive laboratory-based test methods can better quantify probiotic benefits.
Intelligence
Solutions to microbiological challenges in crawfish processing
Each stage of crawfish processing contains potential human health hazards that must be addressed. Bacteria flourish under elevated temperatures but replication can be halted in cold storage.
Health & Welfare
Disease management in tilapia
Tilapia in culture are affected by bacterial, viral and parasitic pathogens. Disease impacts vary depending on both environmental and biological factors.