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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.
Taura syndrome (TS) is one of the more devastating diseases affecting the shrimp farming industry worldwide. It was first described in Ecuador during the summer of 1992. In March 1993, it returned as a major epidemic and was the object of extensive media coverage.
Other diseases affecting shrimp farms include white spot syndrome, monodon baculovirus, infectious hypodermal and hematopoietic necrosis, hepatopancreatic parvovirus, yellowhead disease, Taura syndrome, shell disease, infectious myonecrosis, and filamentous bacterial disease. [12]: 9–11
Yellowhead disease (YHD) is a viral infection of shrimp and prawn, in particular of the giant tiger prawn (Penaeus monodon), one of the two major species of farmed shrimp.The disease is caused by the Yellow head virus genotype 1 (YHV1), a positive-strand RNA virus related to coronaviruses and arteriviruses.
The shrimp-farming industry has developed several broodstocks of both P. stylirostris and P. vannamei that are resistant against IHHN infection. [1] The disease is caused by a single-stranded DNA virus of the species Decapod pestylhamaparvovirus 1, earlier known as IHHN virus, the smallest of the known penaeid shrimp viruses (22 nm). [2]
Necrotising hepatopancreatitis (NHP), is also known as Texas necrotizing hepatopancreatitis (TNHP), Texas pond mortality syndrome (TPMS) and Peru necrotizing hepatopancreatitis (PNHP), [1] is a lethal epizootic disease of farmed shrimp. It is not very well researched yet, but generally assumed to be caused by a bacterial infection.
In recent media reports, mycoplasma pneumonia has been described as “white lung syndrome,” due to the whitening of the lungs shown in x-rays of patients with pneumonia, NBC reports. The term ...
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.