Laboratory and Production Scale Disinfection of Salmonid Eggs with Hydrogen Peroxide

Abstract

Disinfection tests were conducted on eggs from rainbow trout Oncorhynchus mykiss, cutthroat trout O. clarkii, and brown trout Salmo trutta to evaluate hydrogen peroxide (H 2 O 2 ) as an egg disinfectant. A daily drip of 500 mg/L hydrogen peroxide for 35 min on eyed brown trout eggs safely led to significantly reduced bacterial abundance relative to untreated controls, but abundance did not differ significantly from that in a formalin treatment (2,000 mg/L for 15 min). Using water-hardened cutthroat trout eggs, hydrogen peroxide concentrations of (1) 10 g/L for 2 min, (2) 10 g/L for 3 min, (3) 15 g/L for 2 min, and (4) 1,000 mg/L for 15 min were compared with two controls (untreated; 100 mg/L iodine). Bacteria were significantly more abundant in the untreated eggs, but abundance did not significantly differ among chemical treatments. In another test, rainbow trout eggs treated the day before hatch with 15 g/L H 2 O 2 for 2 min had significantly higher mortality than the controls. In production-scale tests, 10-15 g/L H 2 O 2 for 2 min was safe for rainbow and cutthroat trout eggs and significantly reduced bacterial abundance relative to that in untreated eggs. Complete disinfection was not achievable with either iodine or hydrogen peroxide. Daily drip treatment with either formalin or hydrogen peroxide significantly reduced bacterial growth and is recommended.

Isolation and identification of compounds from the resinous exudate of Escallonia illinita Presl. and their anti-oomycete activity

“…has traditionally been controlled by commercial fungicides (malachite green, formalin, hydrogen peroxide and bronopol) [8, 9]. However, the use of these fungicides has caused serious problems such as the appearance of highly resistant strains, and the contamination of environment [10, 11]. The intrinsic need to seek and develop new oomycides is not only due to these fungicide-resistant strains, but also due to the demand for organically grown foods, which is rapidly increasing because of concerns about human health and environmental quality [12].…”

Evaluation of Glutaraldehyde, Chloramine-T, Bronopol, Incimaxx Aquatic® and Hydrogen Peroxide as Biocides against Flavobacterium psychrophilum for Sanitization of Rainbow Trout Eyed Eggs

“…Because high hydrogen peroxide concentrations used, attention was focused on the need to maintain hydrogen peroxide solutions to pH values close to neutrality with additions of NaHCO 3 . More recently, experiments with different hydrogen peroxide treated groups of trout eggs (from 10,000 ppm for 2 min to 500 ppm for 35 min) confirmed that mortalities did not significantly differ to that in untreated eggs; they pointed-out also that the bacterial abundance on control eggs was higher than treated eggs, with a prevalence of yellow colonies, possibly F. psychrophilum [33]. Taken into the whole, these results underline the effectiveness of peroxide against F. psychrophilum and its safety in disinfection process of rainbow trout eggs.…”

“…Hydrogen peroxide as a strong oxidizing agent is widely used by aquaculture industry to treat fungal infections of fish with recommended concentration for bath treatments (500 ppm for 20 min; [31]) as well as to sanitize fish eggs for concentrations ranging from 500 until to 30,000 ppm for few minutes to 60 min [32,33]. While hydrogen peroxide is a useful and environmental friendly biocide, it can promote or boost, in some cases, fish infections (e.g., Tenacibaculum maritimum in turbot [34]).…”

Generation of the First Transgenic Line of the Iconic Coral Reef FishAmphiprion ocellaris

“…In addition to UV sterilization, tiles were treated daily with different chemicals dissolved in freshly made 35 ppt saltwater. Specifically we tested: 1) 0.01% Povidone iodine in saltwater for 10 minutes (Park et al, 2019) , 2) 0.005% methylene blue in saltwater for 10 seconds (Park et al, 2019), 3) 0.15% KCl in saltwater for 5 minutes (Davis et al, 2018), or 4) 0.12% H 2 O 2 in saltwater for 5 minutes (Wagner et al, 2012). In addition, we tested a freshwater dip for 3 minutes (Robinson et al, 2008).…”