Changes

Jump to navigation Jump to search
no edit summary
Line 1: Line 1: −
<br />
+
{{Manson
 +
|book = Ornamental Fish Q&A}}
 +
 
 
[[File:Ornamental Fish 09.jpg|centre|500px]]
 
[[File:Ornamental Fish 09.jpg|centre|500px]]
   Line 15: Line 17:     
Spores attach to the gill surface and germinate to form hyphae. These hyphae proliferate, causing damage to the blood supply and necrosis. Sloughing of this necrotic tissue releases spores into the water, which then continue to develop on the floor of the pond or aquarium if conditions are favorable (i.e. temperatures of 25–32°C (77.0–89.6°F), high levels of organic material, low oxygen levels, and a low pH).
 
Spores attach to the gill surface and germinate to form hyphae. These hyphae proliferate, causing damage to the blood supply and necrosis. Sloughing of this necrotic tissue releases spores into the water, which then continue to develop on the floor of the pond or aquarium if conditions are favorable (i.e. temperatures of 25–32°C (77.0–89.6°F), high levels of organic material, low oxygen levels, and a low pH).
|l1=
+
|l1=Branchiomycosis
 
|q2=What tests can be performed to confirm the diagnosis?
 
|q2=What tests can be performed to confirm the diagnosis?
 
|a2=
 
|a2=
Line 23: Line 25:     
Large areas of necrosis containing fungal spores and hyphae can usually be seen on histopathology with a GMS (Gomori methenamine silver) preparation.
 
Large areas of necrosis containing fungal spores and hyphae can usually be seen on histopathology with a GMS (Gomori methenamine silver) preparation.
|l2=
+
|l2=Branchiomycosis#Diagnosis
 
|q3=How is the organism transmitted, and what measures would you advise to treat and prevent the problem?
 
|q3=How is the organism transmitted, and what measures would you advise to treat and prevent the problem?
 
|a3=
 
|a3=
Line 31: Line 33:     
Control is achieved by good hygiene, avoiding the use of raw fish products, and adequate quarantine of all new fish to avoid introduction of the organism.
 
Control is achieved by good hygiene, avoiding the use of raw fish products, and adequate quarantine of all new fish to avoid introduction of the organism.
|l3=
+
|l3=Branchiomycosis
 
</FlashCard>
 
</FlashCard>
  
Author, Donkey, Bureaucrats, Administrators
53,803

edits

Navigation menu