摘要
当患有白斑综合症的病虾肉在水温 5 5℃以上浸泡 15min后 ,白斑综合症杆状病毒 (WSBV)失活不能感染斑节对虾 ;患有白斑综合症的病虾肉在 - 2 0℃的冰箱保存 6 0d后 ,WSBV仍然具有致病力 ;用患有白斑综合症的病虾肉投喂日本对虾和脊尾白虾时 ,养殖水温越低 ,死亡率也越低 ;病厚蟹肉在水温 2 6～ 30℃的海水中浸泡81.5h后 ,WSBV不能感染斑节对虾 .
The results of experiments showed : WSBV lost infective after dead diseased prawns had been soaked above 55℃ seawater for 15 min. WSBV still had infectiveness after dead diseased prawns had been put into the refrigerator under -20℃ for 60 days. When P. japonicus and Exopalaemon carinicuda had been infected with the dead diseased prawns,the lower the water temperature, the lower the mortality rate. WSBV lost infectiveness after dead diseased crabs had been soaked about 26～30℃ seawater for 81.5h.
出处
《广州大学学报（自然科学版）》
CAS
2002年第4期17-19,共3页
Journal of Guangzhou University:Natural Science Edition
