| one publication added to basket [17150] | Determination of the bacterial contamination in live food production systems in marine fish hatcheries in southern Europe
Dehasque, M.; Verdonck, L.; Sorgeloos, P.; Swings, J.; Léger, P.; Kersters, K. (1991). Determination of the bacterial contamination in live food production systems in marine fish hatcheries in southern Europe, in: Lavens, P. et al. (Ed.) Larvi '91. Short communications and abstracts of contributions presented at the international Symposium on Fish and Crustacean Larviculture. Gent, Belgium, August 27-30, 1991. EAS Special Publication, 15: pp. 399-402 In: Lavens, P. et al. (1991). Larvi '91: Short communications and abstracts of contributions presented at the international Symposium on Fish and Crustacean Larviculture. Gent, Belgium, August 27-30, 1991. Special Publication European Aquaculture Society, 15. European Aquaculture Society: Gent. ISBN 90-71625-09-5. 427 pp., more In: Special Publication European Aquaculture Society. European Aquaculture Society: Bredene. ISSN 0774-0689, more |
| Keywords | Analysis > Microbiological analysis
Aquaculture facilities > Hatcheries
Aquaculture systems
Cultures > Fish culture
Developmental stages > Larvae > Fish larvae
Pollution > Microbial contamination
Europe [Marine Regions]
Marine/Coastal |
| Authors | | Top | - Dehasque, M., more
- Verdonck, L.
- Sorgeloos, P., more
| - Swings, J., more
- Léger, P.
- Kersters, K.
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| Abstract | Due to the rapid expansion of fish farming, the increasing production of larvae leads to the intensification of production techniques. As a consequence more disease problems arise in larval rearing. Most of them seem to be related to bacterial infections. As often the live food is suspected to be a source of contamination, a sampling campaign was organized in three different marine hatcheries in southern Europe. The aim was to study the microbiological environment quantitatively in the live food production units of the hatcheries and to compare the levels of comtamination in various hatcheries, using different live food production techniques. |
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