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Advisory

Early mortality syndrome EMS | Pancreatic Diseases acute liver necrosis (AHPNS) | AHPND

Patients with acute necrotizing pancreatitis liver AHPNS / AHPND (EMS early mortality syndrome) occurs on black tiger shrimp (Penaeus monodon) and white shrimp (Litopenaeus vannamei) Shrimp can be infected pancreatic necrosis of the liver during the breeding process, mainly in the period to 45-day-old juveniles. Causing mass die quickly.

Diseases caused by bacteria Vibrio parahaemolyticus produce a potent toxin rapidly destroys tissue and liver dysfunction in the pancreatic digestive system. This is the cause of premature mortality within the first 30 days after release, mortality rate can reach 70%.

Initially, the symptoms are not clear, large shrimp slow, lethargic, stop eating, pull over the edge and fell to the bottom. Then patients with soft-shelled shrimp, prawns change color, liver, pancreas limp, shrink or swell.

For prevention, it is necessary to apply the integrated approach:

- Choose shrimp broodstock to prevent the infection from broodstock shrimp to me.

- Make sure the shrimp and the environment, water resources, tools and equipment to clean bacteria in hatcheries.

- Shock Formol 100 - 200ppm, 30 seconds to 1 minute to select post health, not disease, eliminate the carrier, before stocking.

- Preparing and sterilizing pond carefully before stocking: Slug dredging pond, pond sun (if possible), antiseptic pond. Handling bactericidal water carefully.

- Do not start farming density is too high. Can pair with tilapia farming (farming green water).

- Use food quality, food not a yeast infection, fed vitamin C, A, E, and glucan.

- Manage the pond environment with good and stable probiotics products.

- Limit the use of chemicals and antibiotics.

- Eliminate toxic to shrimp hepatopancreas as heavy metal ions, pesticide plant in the country ....

- Upon the occurrence of the disease, for juveniles, before letting go, to use microbicides (chlorine, formaldehyde) for disinfection, limiting infection.

- In the process of shrimp, water must be treated with antibacterial drugs (chlorine, formaldehyde) before discharge out, limiting infection.