سال انتشار: ۱۳۸۷
محل انتشار: اولین کنگره بین المللی مدیریت بهداشتی و بیماریهای آبزیان
تعداد صفحات: ۱
Ali Kazemi – Faculty of Specialized Veterinary Science, Islamic Azad University, Sciences and Researches Branch, Tehran, Iran
Hossein Nowrozi – Department of Medical Mycology, Iran University of Medical Sciences, Tehran, Iran
Shahrbanoo Alavi – MD, pharmacologist, Department of Faculty of Veterinary Medicine Tehran University. Tehran, Iran
Baba Mokhaier –
Method & Materials: Tissue lesions on head, body, fins, tail, moving and swimming organs as well as the internal organs (swim bladder, spleen, kidney, liver, muscles, gall bladder, heart, ovaries, etc.) were scraped by a sterile scalpel and the sample was cultured in SC agar containing 0.1 chloramphenicol. To identify pathogenic fungi in the lesions, histopathological studies were carried out using tissue sections. Also, water and air samples from the aquaculture pools were collected and cultured as described above. In this research, hyaline hyphomycetes, zygomycetes, dematiaceous (phaeo) hyphomycetes, zoospores, yeasts and yeast-like organisms were studied.
Results & Conclusion: This study covered two reproduction periods and totally 840 specimens were collected, i.e., 550 shrimps (P. indicus, P. semisulcatus, P. monodon, P. griselda) and 290 fish (fancy carp, rainbow trout, chanos chanos, silver carp, big head, and Cyprinus carpio). The samples were collected from different regions in 6 provinces, i.e., Booshehr, Khoozestan, Sistan & Baloochestan, Kohkilooyeh, Guilan and Hormozgan. Totally 41 fungal species were isolated of which Aspergillus flavus (12.8%) was the most frequent and species of Basidiobolus, Chrysosporium, Exophiala and Nigrospora (0.2%) were the least frequent agents isolated. Toxicogenic fungi isolated from the aquatics as well as the environment was Fusarium spp. (3.0%). Conclusion: In histpathological study several fungal agents such as Exophiala, Phoma, Paecilomyces and Saprolegnia spp. were considered to be pathogenic in tissue sections. Farming resistant aquatic species, improving water quality in the pools and proper training for the staff are recommended for promoting the quality of these important food products.