• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.105-109
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• 2007

This study monitored and compared the contamination levels of total aerobic bacteria, coliform groups and S. aureus of 16 Shrimp Jeotgal (Salt Fermented Shrimp) products from 3 traditional markets (TM), 3 department stores (DS) and 3 super markets (SM) located on seoul, Korea. Moreover this study was carried out to survey the concentrations of NaCl and heavy metal (lead; Pb) of the Shrimp Jeotgal. The contamination levels of total aerobic bacteria in the Shrimp Jeotgai were $3.35log_{10}CFU/g$ as a mean and $3.71log_{10}CFU/g$ for TM, $3.16log_{10}CFU/g\;for\;DS,\;2.84log_{10}CFU/g$ for SM. The coliform groups were contaminated in 50% of Shrimp Jeotgal and it means that the hygienic control is needed urgently. S. aureus were not detected in every sample. The levels of NaCl were between 17.9 and 28.5%. Heavy metal (lead; Pb) was detected in only 1 product at the level of 0.02 ppm out of 16 products. Although microbiological contamination levels of Shrimp Jeotgal were not much high, hygienic management like HACCP is thought to be needed for the production of Shrimp Jeotgal in traditional market.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.8
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• pp.1184-1189
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• 2012

White spot syndrome virus (WSSV) is one of the major viral pathogens affecting shrimp aquaculture. Four proteins, WSSV199, WSSV 222, WSSV 249 and WSSV 403, from WSSV are predicted to encode a RING-H2 domain, which in presence of ubiquitin conjugating enzyme (E2) in shrimp can function as viral E3 ligase and modulate the host ubiquitin proteasome pathway. Modulation of host ubiquitin proteasome pathway by viral proteins is implicated in viral pathogenesis. In the present study, a time course expression profile analysis of WSSV Open Reading Frame (ORF) 199 and Penaeus monodon ubiquitin conjugating enzyme (PmUbc) was carried out at 0, 3, 6, 12, 24, 48 and 72 h post WSSV challenge by semi-quantitative RT-PCR as well as Real Time PCR. EF1${\alpha}$ was used as reference control to normalize the expression levels. A significant increase in PmUbc expression at 24 h post infection (h.p.i) was observed followed by a decline till 72 h.p.i. Expression of WSSV199 was observed at 24 h.p.i in WSSV infected P. monodon. Since the up-regulation of PmUbc was observed at 24 h.p.i where WSSV199 expression was detected, it can be speculated that these proteins might interact with host ubiquitination pathway for viral pathogenesis. However, further studies need to be carried out to unfold the molecular mechanism of interaction between host and virus to devise efficient control strategies for this chaos in the shrimp culture industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.691-697
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• 2021

Vibrio parahaemolyticus associated with acute hepatopancreatic necrosis disease (Vp_AHPND) and Enterocytozoon hepatopenaei (EHP) are the two most important pathogens in shrimp aquaculture and they have caused enormous losses to the shrimp industry worldwide. In ponds, the major target organ for the two pathogens is the hepatopancreas, and infection with EHP is a known potential risk factor for Vp_AHPND infection. This study aimed to develop a PCR (polymerase chain reaction)-based diagnostic method for simultaneously detecting Vp_AHPND and EHP. The newly developed PCR diagnostic method could be used to test various samples, such as seawater, shrimp, and feces. The diagnostic method exhibited high sensitivity and specificity for both pathogens. This will help reduce the potential economic losses that may have been caused by the two major shrimp pathogens, Vp_AHPND and EHP, and will allow for the efforts and time spent combatting them to be dedicated elsewhere.

• Journal of fish pathology
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• v.27 no.2
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• pp.91-97
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• 2014

Since the "Aquatic life disease control act" was established in 2009, we have monitored OIE notifiable and legally designated diseases which are associated with white shrimp Litopenaeus vannamei but are as yet outbreak in South Korea. We had monitored only two viral diseases of YHD and IMN, but further added IHHN, TS and WTD in an attempt to reinforce monitoring as a countermeasure against the increasing possibility of imported diseases led by continuous growth in global fisheries trade. We also increased the number of monitoring areas, and shrimp farms. In 2013, we examined a total of 2,650 white shrimp from 29 hatcheries and farms to check whether they were infected with any of the 5 diseases (YHD, IMN, IHHN, TS, WTD). The result showed that none of the samples contained the viruses. To regulation of the exotic diseases from landing in our country and to strengthen prevention, management and control of the diseases on a national level, we must continue the surveillance monitoring of the diseases.

• Journal of Aquaculture
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• v.17 no.4
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• pp.235-239
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• 2004

Experiments were carried out to examine the effects of the different levels of oxygen, ammonia and hydrogen sulfide on survival, specific growth rate (SGR) and feed conversion ratio (FCR) of juvenile shrimp, Fenneropenaeus chinensis. Survival of the shrimp exposed to the hypoxia with $\leq$2.5 mg/L dissolved oxygen for 24 days were significantly affected. SGR and FCR of the shrimp exposed to$\leq$3.0 mg/L dissolved oxygen were significantly reduced than those of shrimp reared at 6.8 mg/L dissolved oxygen concentration. Survival of the shrimp exposed to $\geq$2.0 mg/L of ammonia levels for 24 days was significantly affected. Moreover, compared to the control group significant decrease of SGR and FCR of the shrimp has been observed with $\geq$1.0 mg/L and $\geq$0.5 mg/L of ammonia concentrations. In case of hydrogen sulfide, $\geq$0.5 mg/L was the critical level showed its significant negative effect on survival rate of shrimp exposed for 24 days. While, the group exposed with $\geq$0.07 mg/L and $\geq$0.05 mg/L hydrogen sulfide levels had a lower SGR and FCR values than did the control group in the same stipulated time of exposure.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.1
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• pp.1-9
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• 2012

For the optimal design of a shrimp pot to control the catch size and to reduce catch the small size shrimp, tank experiments were carried out to study the pot stability under water. Tank experiments were carried out to measure the drag with 4 kinds of model pots that have 50% selection on the individual of 25mm carapace length. The drag of each pot was measured every 10 times with changing the current speeds from 0.1m/s to 0.7m/s in 0.1m/s intervals and the pot attack angle from $0^{\circ}$ to $90^{\circ}$ in $15^{\circ}$ interval in a flume tank. The relation between the current speed and drag was presented. The stability of pot was estimated using the drag data and the friction data of Kim et al. (2008b). The results showed that, the drag was shown lower as small as the projected area of pot depending on the current speeds and angles. The model pots were showed to slide on the seabed in case of rock at the current speeds 0.35-0.38m/s and the possibility of turn over at the current speeds 0.77-0.89m/s. In conclusion, the stability of a shrimp pot showed more stable as the pot of the lower the height and the smaller projected area on current.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.49-54
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• 1973

In this paper, the effect of Ever-Fresh, a kind of preservatives for fish and shellfish, on fish and shrimp during ice storage were investigated. The results are as follows: 1. K value representing the ratio of optical densities of inosine and hypoxanthine fraction and total nucleotide fraction at 250nm could be useful as an index to measure the freshness of fish and shrimp during ice storage. 2. Volatile basic nitrogen could be also useful as an index to measure the freshness of shrimp during ice storage. 3. Ever-Fresh treatment of conger eel, half-beak, and shrimp appeared effective on keeping freshness during the early stage of ice storage. 4. Ever-Fresh treated shrimp showed lower thiobarbituric acid value as compared with the control during the early stage of ice storage.

• Journal of fish pathology
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• v.28 no.1
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• pp.1-7
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• 2015

In 2009 outbreaks of an emerging disease in shrimp farms were first reported in China. The disease was known as early mortality syndrome (EMS), or acute hepatopancreatic necrosis disease (AHPND). Since 2009, the disease has been spread to Vietnam, Malaysia, Thailand and Mexico. The causative agent of the disease was identified as Vibrio parahaemolyticus. It is a common seawater inhabitant bacterium, and the pathogen can sometimes contaminate seafood. The disease has caused mass mortality of cultivated shrimp, and huge economic losses in the countries named above. In order to prevent the introduction and establishment of AHPND, emergency measures, such as strengthening of import conditions and even import bans, were put in place by many other countries. In Korea, on the other hand, there are large quantities of shrimp imports from countries, such as Thailand and Vietnam. Transportation of live and fresh dead shrimp is highly likely, and could be a transmission pathway if the shrimp are sourced from populations in AHPND endemic areas. It is important to recognize that importing countries may provisionally adopt sanitary or phytosanitary measures on the basis of available pertinent information, including that from the relevant international organizations, as well as from sanitary or phytosanitary measures applied by other countries based on "Agreement on Application of Sanitary and Phytosanitary Measures". It is pertinent that Korea also takes proper emergent measures to keep out diseases and provide safe seafood.

• Journal of Microbiology and Biotechnology
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• v.16 no.8
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• pp.1248-1254
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• 2006

The effect of Spirulina platens is and probiotics as feed additives on the growth of the shrimp Fenneropenaeus chinensis was investigated in comparison with a control. The shrimp were cultured in rearing tanks in a seawater pond for 35 days from September 1, 2004. As regards the water quality, the probiotic treatment (T2, commercial diet and 3% probiotics) produced a lower TDN (total dissolved nitrogen) and TDP (total dissolved phosphorus), making it effective in water quality improvement. Nonetheless, the phytoplankton flora succeeded from diatoms to cyanobacteria, regardless of the feed additives. Treatment T3, including 3% S. platensis, produced the highest mean body weight, which was 39% higher than that for all the other treatments (P<0.05). Accordingly, it was found that the use of Spirulina and probiotics as feed additives increased the shrimp body weight and improved the water quality, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.482-488
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• 1998

This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$ or 4$^{\circ}C$ after placing 2$0^{\circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{\circ}C$ storage than at 1$0^{\circ}C$ and 4$^{\circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{\circ}C$ was increased more than them of 1$0^{\circ}C$ and 2$0^{\circ}C$. Cooking loss was decreased more at 4$^{\circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{\circ}C$ storage even though it was degraded after 1 day at 1$0^{\circ}C$ and 2$0^{\circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.