Diseases of aquaculture

Nicky Buller

doi:10.1071/ma16035

Abstract

The value of production of aquaculture in Australia is around $990 million1 and consists of cultivation of over 40 species, most for food, but others such as pearl oysters and crocodiles are cultured for products for the fashion industry. A number of finfish are grown for food including salmon, barramundi, and silver perch, and other species include prawns, marron, abalone, oysters and mussels, whereas southern bluefin tuna are caught from the wild and farmed until they reach market size. A number of species are being investigated for aquaculture and these include octopus and sea cucumber.

Highlights

Aquaculture is undertaken in all states of Australia plus the Northern Territory and the geographical location, environment including water source and temperature, and resources often dictates the type of aquatic animals cultured
As with all living things, the aquatic animal host is colonised by a range of microorganisms considered to be normal flora, but each host has a number of potential pathogens that includes bacteria, viruses, fungi, parasites etc
Not covered in this issue, a number of pathogens or saprophytes of aquatic animals or microorganisms in the aquatic environment and their biotoxins to which workers or fisherman may be exposed, are zoonotic or biohazards that can impact on human health and can cause infections or food poisoning[6]

Summary

Introduction

Aquaculture is undertaken in all states of Australia plus the Northern Territory and the geographical location, environment including water source and temperature, and resources often dictates the type of aquatic animals cultured. In New Zealand, aquaculture of oysters, mussels and salmon results in revenue of NZ$ 400 million with a range of other species being investigated for production that includes rock lobster, sea cucumbers, eels, and sea sponge[2].

Results

Conclusion