RED BODY AND WHITE SPOT DISEASE IN SHRIMP: THE MOST EFFECTIVE POND TREATMENT METHODS
Red body and white spot disease is one of the biggest fears in shrimp farming.
When shrimp show signs of red body and white spots, mortality can reach up to 100% within 3–7 days if not handled promptly.
This article will guide you on how to recognize symptoms and properly disinfect infected ponds.
1. Signs of disease and causes
Early detection is critical to minimizing losses across the entire farming area.
What is White Spot Syndrome Virus (WSSV)?
The disease is caused by the White Spot Syndrome Virus (WSSV).
This highly virulent virus attacks the shrimp’s immune system and organs, leading to rapid mass mortality.
Recognizable signs of infection
Farmers should observe the following:
Shell: White circular spots (0.5–2.0 mm) under the shell, concentrated around the cephalothorax and tail
Body color: Turns pinkish or dark red
Behavior: Sudden loss of appetite, lethargic swimming near the surface or drifting to pond edges
Hepatopancreas: Swollen or softened; shrimp die quickly after white spots appear
2. How to handle infected ponds with mass mortality
Once WSSV is confirmed, follow strict “isolation and eradication” procedures to protect nearby ponds.
Step 1: Immediate isolation
Do not discharge pond water into the environment to prevent virus spread
Stop water exchange and unnecessary equipment that may splash water to other ponds
Restrict movement of people and tools between infected and healthy ponds
Step 2: Destroy infected shrimp
If shrimp are small or mortality is high, destroy using chemicals
Do not harvest and sell infected shrimp, as this spreads the disease further
Step 3: Disinfect the pond
Use strong disinfectants to eliminate pathogens in water and sediment:
Chlorine: High dose (≥30 ppm) to kill viruses and intermediate hosts
Potassium permanganate (KMnO₄): Oxidizes organic matter and kills pathogens
BKC or Iodine: Disinfect farming equipment after pond treatment
3. Pond rehabilitation after a white spot outbreak
After disinfection, pond preparation must be done carefully before restocking.
Treat pond bottom and drying
Remove contaminated sludge and isolate it
Dry the pond under strong sunlight for 15–20 days to eliminate pathogens via UV exposure
Apply lime (CaO) to increase pH and disinfect the soil
Control intermediate hosts
WSSV can persist in crabs, small crustaceans, and wild shrimp.
When refilling water:
Use fine filtration nets
Eliminate unwanted organisms thoroughly
Test water before restocking
Conduct PCR testing to ensure water is free from WSSV before starting a new cycle
4. Preventive measures for future crops
“Prevention is better than cure” is the golden rule in shrimp farming.
Select high-quality seed: Use certified, WSSV-free shrimp
Boost immunity: Supplement Vitamin C, beta-glucan, and probiotics
Manage water quality: Maintain stable pH, alkalinity, dissolved oxygen, and control algae growth
Biosecurity: Use settling ponds to treat incoming water before entering culture ponds
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