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Improving food safety management: effects of antimicrobial essential oils in shrimp's culture

Sarter S., Randrianarivelo R., Danthu P.. 2012. In : IRD ; CIRAD. 1st Workshop on "Herbal Therapy in Fish Farming: from Ethnobotany to Sustainable Aquaculture and Food Safety", Vietnam, Hanoï, 3rd December 2012. s.l. : s.n., p. 19-20. Workshop on "Herbal Therapy in Fish Farming: from Ethnobotany to Sustainable Aquaculture and Food Safety". 1, 2012-12-03, Hanoï (Viet Nam).

The worldwide application of antibiotics for prophylactic and therapeutic purposes has been associated with the increase of bacterial resistance, impacting both animal and public health. In fact, the contamination of the environment with bacterial pathogens resistant to antibiotics is a real threat not only as a source of disease but also as a source from which resistance genes can spread to others pathogens of diverse origins through the food chain. Vibrio spp. such as V. cholerae, V. parahaemolyticus, V. vulnificus and V. alginolyticus are human pathogens that are often isolated from fish or their immediate environment. Vibriosis are a major constraint on the intensive production of shrimps as Vibrionaceae family is one of the most important groups in marine environments and the major pathogenic bacteria for penaeid crustacean larvae. Since these bacteria are common in the marine environment, the culture pond serves then as a constant source of exposure for the shrimp. Thus massive mortalities of shrimp larvae associated with luminescent strains of Vibrio spp. have been reported in hatcheries from several countries. In the current context of the trade globalisation and the intensification of aquaculture, there is a need for effective antibacterial agents with new modes of action to reduce the antibiotic pressure. In this regard, medicinal plants are a major source of bioactive components that may be used as alternative to conventional chemicals. The characterization of the antimicrobial activity of essential oils from endemic plants to Madagascar has significantly reduced the bacterial load of Vibrio spp. population in vivo conditions of Penaeus monodon larval culture; and it has enhanced the survival rate of larvae. From this point of view, we aim at analyzing the antimicrobial activity of essential oils from the local biodiversity towards a variety of pathogen bacteria related to fish and shrimps. Potential applications of the bioactive compounds are envisaged to improve the food safety management practices in aquaculture. (Texte intégral).

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