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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. (Ed.) (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. EAS Special Publication, 15. European Aquaculture Society: Gent. ISBN 90-71625-09-5. 427 pp., more
In: EAS Special Publication. European Aquaculture Society, more

Also published as
  • 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: IZWO Coll. Rep. 21(1991). IZWO Collected Reprints, 21: pp. chapter 14, more

Available in  Authors 
  • VLIZ: Open Repository 135251 [ OMA ]
  • VLIZ: Proceedings [17150]

Keywords
    Aquaculture systems; Fish culture; Fish larvae; Hatcheries; Microbial contamination; Microbiological analysis; Europe [Marine Regions]; Marine

Authors  Top 
  • Dehasque, M., more
  • Verdonck, L.
  • Sorgeloos, P., more
  • Swings, J., more
  • Léger, P.
  • Kersters, K.

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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