The expansion of aquaculture into new regions and environments to meet the growing demand for food increases the risk of new pathogens that can affect the production of crustaceans (Thitamadee et al., 2016). Indeed, pathogenic agents are a considerable concern in shrimp farms, as the animals are highly susceptible to disease and high mortality rates can occur in these systems (Vadstein et al., 2013).Outbreaks of diseases, particularly white spot syndrome virus (WSSV), continue to be one of the main obstacles facing the
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