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What are the pathogens and characteristics of aquaculture products?
Views : 1764
Author : Ena
Update time : 2021-12-26 15:11:49
The pathogens of aquatic products include viruses, bacteria, fungi, and parasites. Aquculture farmers have to distinguish pathogens and understand their basic characteristics, infection types and transmission routes. By distinguishing the pathogen to check what kind of medicine to be prescribed, and minimized losses when the disease occurs.
Viruses
Physical factors
The virus loses its infectivity after the action of physical and chemical factors, which is called inactivation. The inactivated virus can still retain other characteristics, such as antigenicity, red blood cell adsorption, hemagglutination, and cell fusion.
Chemical factors
Viruses are generally more resistant to chemical factors than bacteria, which may be related to the lack of enzymes in the virus.
(1) Lipid solvent: The envelope of the enveloped virus contains lipid components, which are easily dissolved by lipid solvents such as ether, chloroform, and deoxycholate.
(2) Phenols: Phenol and its derivatives are proteinaceous agents, so they can be used as disinfectants for viruses.
(3) Oxidants, halogens and their compounds: viruses are very sensitive to these chemicals.
Treatment of viral diseases:
Because the virus is parasitic in the host cell, the drugs that can kill or inhibit the virus either cannot easily reach the cell or are highly toxic to the host cell. So far, there is no particularly ideal medicine for the treatment of viruses, and this problem is purely in human medicine or veterinary medicine. Compared with bacterial diseases and parasitic diseases, the incidence of viral diseases is small, especially for some chronic viral diseases. As long as the disease is controlled before the market, it does not affect the value of use. At present, prevention of aquaculture products virus diseases is still the main focus, mainly to control its infectivity, develop targeted vaccines, and improve the fish's own immunity.
Viruses
Physical factors
The virus loses its infectivity after the action of physical and chemical factors, which is called inactivation. The inactivated virus can still retain other characteristics, such as antigenicity, red blood cell adsorption, hemagglutination, and cell fusion.
- Temperature: Most viruses are cold-resistant but not heat-resistant. At temperatures below 0°C, especially at dry ice temperature (-70°C) and liquid nitrogen temperature (-196°C), they can maintain their infectivity for a long time. Most viruses are inactivated at 50-60°C for 30 minutes. The inactivation effect of heat on the virus is mainly to denature the virus capsid protein and change the glycoprotein of the enveloped virus, thereby preventing the virus from adsorbing to the host cell. Heat can also destroy the enzymes needed for virus replication, making it impossible to unshell it.
- pH value: Most viruses are relatively stable in the range of pH 5-9, and are rapidly inactivated below pH 5.0 or above pH 9.0, but the tolerance of different viruses at pH values is very different.
Chemical factors
Viruses are generally more resistant to chemical factors than bacteria, which may be related to the lack of enzymes in the virus.
(1) Lipid solvent: The envelope of the enveloped virus contains lipid components, which are easily dissolved by lipid solvents such as ether, chloroform, and deoxycholate.
(2) Phenols: Phenol and its derivatives are proteinaceous agents, so they can be used as disinfectants for viruses.
(3) Oxidants, halogens and their compounds: viruses are very sensitive to these chemicals.
- Antibiotics and Chinese herbal medicine: Existing antibiotics have no inhibitory effect on viruses, but they can inhibit bacteria in specimens to be tested, which is beneficial for virus isolation.
Treatment of viral diseases:
Because the virus is parasitic in the host cell, the drugs that can kill or inhibit the virus either cannot easily reach the cell or are highly toxic to the host cell. So far, there is no particularly ideal medicine for the treatment of viruses, and this problem is purely in human medicine or veterinary medicine. Compared with bacterial diseases and parasitic diseases, the incidence of viral diseases is small, especially for some chronic viral diseases. As long as the disease is controlled before the market, it does not affect the value of use. At present, prevention of aquaculture products virus diseases is still the main focus, mainly to control its infectivity, develop targeted vaccines, and improve the fish's own immunity.
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