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Such quarantine notice also imposes no discharge of any culture water to state waters and no sales of any shrimp until further notice

NaturalShrimp facilities placed under quarantine due to viral disease detection

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Thursday, August 08, 2019, 23:30 (GMT + 9)

NaturalShrimp Incorporated has infored that it received a quarantine notice on August 5 from the Texas Parks and Wildlife Department for the company’s facility in La Coste, Texas, due to the detection of IHHNV, a viral disease of Pacific white shrimp, from two postlarvae  shipments from the company’s Texas hatchery supplier in March and April of this year.

According to the company, at the time of receipts of such shipments from the hatchery in March and April, it was notified by its supplier that the shipments were virus free.

NaturalShrimp said that based on its quality control procedures during the course of the shrimp farming process in its tanks and, in this case the slower than normal growth rate indicating possible compromise, it undertook to have lots independently tested by the University of Arizona Pathology Laboratory in Tucson. Based on those tests, IHHNV was detected and the company’s facility was placed under quarantine until further notice by Texas Parks and Wildlife Department and the United States Department of Agriculture/Animal and Plant Health Inspection Service.

Such quarantine notice also imposes no discharge of any culture water to state waters (creeks, rivers, streams, bays) and no sales of any shrimp until further notice.

Naturalshrimp facility layout (Photo: Naturalshrimp.com)

The company indicated that its system of tanks prevents crossover contamination in order to quickly begin restocking of postlarvae shrimp from a different hatchery beginning in August in different tanks. Such orders have been placed and will begin production as soon as inspection is passed and the quarantine has been lifted.

Furthermore, NaturalShrimp said it has enhanced its system to include nursery tanks that will allow the company to evaluate the health of the shrimp through much earlier testing in its quality control process.


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