Black Spot Disease
Brownish shell with black spots.
Appearance of black spots on shrimp’s body which may occur post-harvest.
Source: American Aqua Viet Nam
Vibrio anguillarum
Gram-negative bacteria
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This bacteria grows in saltwater at a temperature range of 25-32°C.
As it occurs during the post-harvest stage, the appearance of black spots show a decrease in quality of fresh shrimp.
Poor water quality and a high amount of organic feed residues at the bottom of the pond can be major factors contributing to this disease. After harvest, shrimp exposed to sunlight may develop black spots.
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Indonesia and other Asian countries.
This bacteria spreads through water.
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After harvesting, shrimp should be frozen immediately and transported in cold chain distribution to inhibit the formation of black spots. Treatment with a solution of ascorbic acid or sodium bisulfite (NaHSO₃) in a cold saline solution can also help prevent black spots.
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Prevention of this disease can be done by cleaning the pond bottom of waste, feed residues, and molting remains, as well as maintaining good water quality.
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Cipriani,G.R., Wheeler,R.S., and Sizemore,R.K. 1980. Characterization of brown spot disease of gulf coast shrimp. Journal of Invertebrate Pathology 36(2):255-263. Doi: 10.1016/0022-2011(80)90031-2
Flegel, T.W., D.F. Fegan, S. Kongsom, S. Vuthikomudomkit, S. Sriurairatana, S. Boonyaratpalin, C. Chantanachookhin, J.E. Vickers and O.D. Macdonald. 1992. Occurrence, diagnosis and treatment of shrimp diseases in Thailand. In: W. Fulks and K.L. Main (eds.). Diseases of Cultured Penaeid Shrimp in Asia and the United States. The Oceanic Institute: Honolulu. p. 57-112.
Ganjoor, M. 2015. A Short Review on Infectious Viruses in Cultural Shrimps (Penaeidae Family). Journal of Fisheries Science. 9 (3): 9-33.
Lotz, J.M. 1997. Special Topic Review: Viruses, Biosecurity and Specific Pathogen-free Stocks in Shrimp Aquaculture. World Journal of Microbiology & Biotechnology. 13: 406-413.