Tag Vibrio

Control of Vibrio bacteria should focus on minimizing overall bacterial loads and the potential for horizontal transmission. The challenge for hatchery managers is identifying gaps in biosecurity and plugging them without creating niches for other potential pathogens. 

Vibrio infections are an increasingly common problem in intensive shrimp culture. As evidenced by study results, weekly Vibrio monitoring can be a useful tool for predicting bacterial disease outbreaks. 

Sodium butyrate has potential as an additive for marine shrimp diets, improving both the balance of intestinal bacterial flora and performance of the shrimp. 

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. 

Monitoring of Vibrio bacteria in shrimp larvae determined a relationship among hepatopancreas color, bacteria concentration and signs of early mortality syndrome. 

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. 

Vibrio parahaemolyticus, a strain of which is the cause of acute hepatopancreatic necrosis (AHPN), has both virulent and benign strains. This strain colonizes the stomachs of shrimp by the formation of a biofilm, which protects it from antibiotics and other potential treatments. 

Based on the results of a study in Peru, the authors found that the high volumes of quick lime and hydrated lime needed to effectively control vibriosis outbreaks in shrimp ponds would raise pH levels in culture water and stress the animals under culture. 

In 2012, samples collected from 92 AHPNS-affected ponds in the Mekong Delta found a number of Vibrio isolates, with the majority V. parahaemolyticus. 

Practical post-harvest oyster processing methods are needed. Preliminary studies evaluated the potential of high-salinity relaying to control Vibrio levels in raw oysters. 

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

Various techniques have been proposed to reduce Vibrio bacteria in live and processed oysters. In studies, X-ray treatments successfully reduced Vibrio populations. 

It is important to understand the distribution of pathogenic bacteria in the marine environment to predict potential health concerns transmitted by seafood.