Assessment of transmission risk in WSSV‐infected shrimp Litopenaeus vannamei upon cooking

White spot syndrome virus has been a threat to the global shrimp industry since it was discovered in Taiwan in 1992. Thus, shrimp‐producing countries have launched regulations to prevent import of WSSV‐infected commodity shrimp from endemic areas. Recently, cooked shrimp that is infected with WSSV t...

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Bibliographic Details
Published inJournal of fish diseases Vol. 43; no. 4; pp. 403 - 411
Main Authors Aranguren Caro, Luis Fernando, Mai, Hung N., Nunan, Linda, Lin, Joshua, Noble, Brenda, Dhar, Arun K.
Format Journal Article
LanguageEnglish
Published England Blackwell Publishing Ltd 01.04.2020
Subjects
Boiling
Cooking
Crustaceans
Decapoda
DNA
Health risks
Industry
Infectivity
Litopenaeus vannamei
Mortality
nested PCR
Nucleotide sequence
PCR
qPCR
Shrimp fisheries
Temperature
Viruses
White spot syndrome
White spot syndrome virus
white spot syndrome virus (WSSV)
qPCR
Litopenaeus vannamei
cooking
nested PCR
white spot syndrome virus (WSSV)
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Summary:White spot syndrome virus has been a threat to the global shrimp industry since it was discovered in Taiwan in 1992. Thus, shrimp‐producing countries have launched regulations to prevent import of WSSV‐infected commodity shrimp from endemic areas. Recently, cooked shrimp that is infected with WSSV tested positive by PCR. However, there is no study to determine the infectivity of WSSV in cooked shrimp that tested positive by PCR. In the present study, WSSV‐infected shrimp were cooked at boiling temperature for different times including 0, 1, 3, 5, 10 and 30 min. Upon exposure to boiling temperature, WSSV‐infected shrimp were fed to SPF shrimp (Litopenaeus vannamei). The result showed experimentally challenged shrimp from 0‐min treatment (positive control) indeed got infected with WSSV. However, experimentally challenged shrimp that were fed tissues boiled at 1, 3, 5, 10 and 30 min were not infected with WSSV. Mortality data showed that only the positive control (0‐min) treatment displayed high mortality, whereas no mortality was observed in any other treatment category. These findings suggest that cooking shrimp at boiling temperature for at least 1 min might prevent any potential spread of WSSV from endemic countries to other geographical areas where WSSV has not yet been reported.
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ISSN:0140-7775
1365-2761
DOI:10.1111/jfd.13128