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Like humans and other animals, fish suffer from diseases and parasites. Fish defences against disease are specific and non-specific. Fish defences against disease are specific and non-specific. Non-specific defences include skin and scales, as well as the mucus layer secreted by the epidermis that traps microorganisms and inhibits their growth.
These signs were accompanied by mortalities, which reached up to 50-100% of an affected population of P. merguiensis within 4-8 weeks of disease onset. [1] [13] Soon after, cultured populations of four shrimp species from four separate culture facilities in Asia were found to be adversely affected by a disease of presumed viral etiology. [13]
Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) [1] As filter feeders, these shellfish may accumulate toxins produced by microscopic organisms, such as cyanobacteria, diatoms and dinoflagellates.
Diarrheic shellfish poisoning (DSP) is one of the four recognized symptom types of shellfish poisoning, alongside paralytic shellfish poisoning, neurotoxic shellfish poisoning and amnesic shellfish poisoning.
PSP affects those who come into contact with the affected shellfish by ingestion. [1] The toxins responsible for most shellfish poisonings—mainly saxitoxin, although several other toxins have been found, such as neosaxitoxin and gonyautoxins I to IV—are water-insoluble, and heat- and acid-stable.
Seafood most often implicated includes squid, mackerel, tuna, sardines, crab, conch, shrimp, and bivalves, such as oysters and clams. In the Northeast United States, there is an increasing incidence of illness due to oysters contaminated with V. parahaemolyticus , which is associated with warmer waters from the Gulf of Mexico moving northward.
White spot syndrome (WSS) is a viral infection of penaeid shrimp.The disease is highly lethal and contagious, killing shrimp quickly. Outbreaks of this disease have wiped out the entire populations of many shrimp farms within a few days, in places throughout the world.
It is the most frequent seafood poisoning. [3] It occurs most commonly in the Pacific Ocean, Indian Ocean, and the Caribbean Sea between the latitudes of 35°N and 35°S. [2] The risk of the condition appears to be increasing due to coral reef deterioration and increasing trade in seafood. [2] Descriptions of the condition date back to at least ...