Desinfección de Artemias salinas para el uso en larvicultura

Abstract

Aquaculture is a global activity that has grown exponentially in recent decades, the use of live food in aquaculture centers is essential in the early stages of growth, a living organism used is Artemia, for its nutritional benefits. In culture systems there is a latent risk of outbreaks of viral and bacterial diseases, the bacteria that cause more diseases are of the genus Vibrio causing vibriosis, due to the ingestion of infected Artemias, since glycerol is released in the hatching process, the which serves as a substrate for the exponential growth of potentially dangerous vibrios. The problem is compounded by the widespread practice of freezing brine shrimp and thawing it to put it in the tank. In Ecuador, vibriosis of at least 14 bacteria has been reported, for which Artemia must be disinfected before using it as food. The inappropriate use of chemical compounds and antibiotics for disinfection has caused environmental and resistance risks, for which new disinfection methods are necessary. In the following study, the pasteurization system was analyzed to find an optimal method for the elimination of these vibrios, where heating temperatures to Artemias between 60 ° C and 70 ° C were evaluated. It was observed that from 65 ° C there was no presence of CFU of vibrios TCBS culture medium. This indicates that pasteurization constitutes an easy, fast, safe and efficient alternative to eliminate vibrios, reducing the risks of vibriosis in the crop.