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Vibrio Infections of Fish

University of Florida Cooperative Extension Service, Institute of Food and Agriculture Sciences, EDIS
Publication Date
  • Vibrio Infections
  • Fishes -- Diseases
  • Education
  • Medicine
  • Political Science
  • Religious Science


FA31 Vibrio Infections of Fish 1 Peggy A. Reed and Ruth Francis-Floyd2 1. This document is FA31, one of a series of the Fisheries and Aquatic Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Original publication date June 1, 1996. Reviewed May 2009. Visit the EDIS Web Site at 2. Peggy A. Reed, Biological Scientist, Fisheries and Aquatic Sciences; Ruth Francis-Floyd, Associate Professor, Fisheries and Aquatic Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611. The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Millie Ferrer, Interim Dean Vibrio infections usually occur in fish from marine and estuarine environments, and have been reported throughout the world. Occasionally, vibriosis is reported in freshwater fish. The disease can cause significant mortality (>=50%) in fish culture facilities once an outbreak is in progress. Common names for Vibrio infections of fish include "red pest" of eels, "salt-water furunculosis", "red boil", and "pike pest". Vibrio infections can spread rapidly when fish are confined in heavily stocked, commercial systems and morbidity may reach 100% in affected facilities. The disease is caused by gram negative bacteria in the family Vibrionaceae. This group of bacteria includes two important genera which can be significa

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