Bacterial Fish Pathogens: Disease of Farmed and Wild Fish by B. Austin

By B. Austin

This revised variation fills the necessity for an updated accomplished booklet at the organic elements of the bacterial taxa which reason disorder in fish. because the third version used to be released in 1999, a lot has replaced within the keep watch over of illness of farmed and wild fish. This booklet analyses the entire new details, together with that on new pathogens and new advancements on lengthy tested ailments, comparable to furunculosis and vibriosis. attention is given to all the bacterial taxa that have at it slow been said as fish pathogens, whether or not they are secondary invaders of already broken tissue or severe, basic pathogens.

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Additional info for Bacterial Fish Pathogens: Disease of Farmed and Wild Fish (Springer Praxis Books Environmental Sciences)

Example text

Bacillaceae representatives Bacillus spp. The initial outbreak of disease led to mortahties of 10-15% of the fish in earthern ponds (Oladosu et al, 1994). Diseased fish were characterised by weakness, lethargy, emaciation and generalised necrotising dermatitis, with death occurring in a few days. Blood-tinged fluid was present in the peritoneal cavity. Petechia and focal necrosis was evident in the liver and kidney. The spleen was enlarged, soft and friable. The myocardium was described as soft and flabby.

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Flavobacterium johnsoniae In the initial outbreak in Queensland, Australia, 2-5% mortalities occurred in farmed barramundi, Lates calcarifer, over a 2-week period when the water temperature was 27-28°C. The fish were Hstless, anorexic, and displayed elevated scales and superficial erosion of the skin (particularly on the posterior flank). Some fish presented eroded pectoral fins and lower jaws (Carson et aL, 1993). Flavobacterium psychrophilum Although this organism is mostly associated with infections in salmonids, other fish species have been infected, for example sea lamprey (Elsayed et aL, 2006), and ayu has been challenged successfully by immersion (Miwa and Nakayasu, 2005).

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