Human Resources Development for Sustainable Aquaculture in Bangladesh

The ennoblement of human resources has become a prime issue in the philosophy of sustainable aquaculture development in the new millennium.Being the planners, designers, conductors and philosophers of sustainable aquaculture, human beings always demand their further improvement at level best from their current positions to bring supreme success in the sector. As sustainable aquaculture is socio-economic –cum-environmental in concept, its operation and management requires constant interplay of various human knowledge for ensuring its smooth direction and for achieving its goal. So, the arrangement of different types and levels of training and education are the great need for the development of personnel involved in sustainable aquaculture route and also for growing awareness of environmental issues. The modus operandi of training and education has to be changed systematically to answer the calls of the needs of the new millennium. In the developing and developed countries where aquaculture plays a vital role in promoting production of aquatic organisms, alleviating of poverty, ensuring environmental compatibility, replenishing and improving the natural stocks, increasing socio-economic upliftment through integrated development approach, developing and managing the aquatic resources, maintaining gene banks and preserving the diversity of fish stocks, it has been already proved that Human resources development (HRD) is inevitable to bring sustainable aquaculture and plays a great role in the flourishment of the system . Different types and levels of training of personnel required for sustainable aquaculture in the new millennium are brought forward in the study. The importance of human resources development (HRD) through specialized training to the personnel is also depicted.

Nôtre lagune en peril: l 'écosystème lagunaire Ebrié bouleversé par les interventions humaines

On their way to a better economical situation, developing countries are now starting taking advantage of the technologies, which made developed countries successful. In doing so, they are starting being confronted to the same ecological problems. Such is the case in Côte d'Ivoire of the Ebrié lagoon in the Abidjan region, the delicate ecosystem of which is now in danger.

The role of probiotics in aquaculture in Nigeria - a review

Aquaculture is beset by many problems especially diseases caused by bacteria as the major deteriorating factors. The use of vaccines and antimicrobial agents have been centered on disease control, but are associated with problems The development of antibiotic resistance among the microorganisms have become a global concern as a result of indiscriminate use of antibiotics. Several alternative suggestions for disease prevention have been on probiotics for its efficacy, low cost, less side effects and accessible to farmers. Probiotics is gaining a high priority in the developed countries with the aim of replacing conventional drugs. The principal bacterial groups tested as probiotic bacteria in culture of shrimps, crabs, oysters, fish and humans are Vibrio, Pseudomonas, Bacillus, Bifidobacteria and several Lactobacilli. Experiments have mainly been conducted with fish larvae, adult fish, crustaceans and animals where significant reduction in mortalities has been obtained. The purpose of this review is to create awareness of the role of probiotics in disease control in aquaculture as alternative to antibiotics.

Study of effect Rosmarinus officinalis oil and nisin on the growth of Streptococcus iniae in lab conditions and fillets of rainbow trout (Oncorhynchus mykiss)

Fish are an important part of a healthy diet since they contain high quality protein, but typically present a low fat percent when compared to other meats. Fish is an extremely perishable food commodity. On the other hand, food borne diseases are still a major problem in the world, even in well-developed countries. The increasing incidence of food borne diseases coupled with the resultant social and economic implications means there is a constant striving to produce safer food and to develop new antimicrobial agents concerns over the safety of some chemical preservatives and negative consumer reactions to preservatives they perceive as chemical and artificial, have prompted on increased interest in more ‘‘naturalgreen’’ alternatives for the maintenance or extension of product shelf-life. Particular interest has focused on the potential applications of plant essential oils. However, to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects and multiple hurdles can be devised. In this study, were evaluated the effects of different concentrations of Rosmarinus officinalis and nisin and storage time (15 days) on growth of Streptococcus iniae GQ850377 in a lab conditions and a food model system (fillets of rainbow trout) in 4 and 8 °C. In addition, we also studied multi factorial effects of four different concentration of rosemary, three different concentrations of nisin, two different levels of pH in 3 temperature 4,15 and 37 °C on log% of S.iniae during 43 days in BHI broth. The results on growth of S. iniae were evaluated using SPSS 20.0 statistical software and analyzed the logarithm of total count of the bacterial by Tukey Test. Results were considered statistically significant when P<0.05. MIC and MBC values of rosemary and nisin were 0.03, 0.075 % and 5, 40 μg/mL, respectively. The growth of S. iniae was effected significantly (P<0.05) by rosemary and nisin and also combination of rosemary and nisin in 4 and 8 °C. Samples treated with 0.135 and 0.405 % of rosemary showed a significant decrease on the growth of the bacteria compared with control sample(P<0.05). The most ١٤٦ inhibitory effects were seen in samples treated with 0.135 and 0.405% of rosemary until 9 days after storage. Also, the synergism effects of rosemary and nisin on the growth rate of bacteria was significant (P<0.05) compared with untreated samples and samples treated with the rosemary or nisin, only. Synergistic effects was observed at concentration of 0.405% rosemary and 0.75 μg/mL nisin in both temprature. Results of this study showed that different concentration of rosemary a significant inhibitory effect (P<0.05) on log% of S. iniae, in BHI broth in pH 5.5 and 7 in 4,15 and 37 °C during 43 days. In concentration of 0% rosemary (control) in pH 5.5 and 7 and 37°C, log% were 1.099 and 3.15, whereas in concentration of 0.015% rosemary were -4/241 and 1.454, respectively. The use of essential oils may improve food safety and overall microbial quality. If essential oils were to be more widely applied as antibacterials in foods, the organoleptic impact would be important. In addition, it is recommended to apply essential oils or their compounds as part of a hurdle system and to use it as an antimicrobial component along with other preservation techniques. Thus essential of R. officinalis with high antibacterial activity selected in this study could be a potential source for inhibitory substances against some food-borne pathogens and they may be candidates for using in foods or food-processing systems.

Survey of veterinery [sic] drug residues, environmental contaminants and mycotoxins of cultured shirmp [sic] in Iran

Economical achievement of optimal growth in developing countries may lead to sustainable poverty reduction. Agricultural activities play an important role in economy and human being welfare, which leads to establishment of food security and quality. Aquaculture products in developing countries share 51.4 percent of total agricultural production.7—percent in developed countries. Therefore undoutedly food production by means of quality and quantity has to be increased .The history of shirmp production goes back to 500 years ago. Today 50 countries of the world produce shirmp .In Islamic Republic of Iran shrimp production started since 1992 in the coastal region of Persian Gulf. The shrimp culture farms canbe classified in to 4 different categories; Extensive, semi-extensive, intensive and super instensive. Global ecological manitenanc is one of the major concerns of authorities Human manipulation of nature is the most destructive activity. Industrial sweage leakage in to the rivers and water sources is a big issue that causes reduction in the aquatic population. Heavy metals have an inhibitory effect in the production and growth of sealife. Human intake of food treated with anti microbial cause's allergy, hypersensitivity and develops microbial resistance. Organochlorine compounds contamination may found in hepato pancreatic tissues of aquatic products, Aresnic may transfer to man via plant & animal product contamination. In 1991 during Persian Gulf Mir 700 oil well set

Perspectives of impacts of international fish trade in Kenya

There has been tremendous growth in international trade on fish and fisheries products in the last four decades. In 1970 the value of internationally traded fish was estimated at 3 billion; this increased to US$ 15 billion in 1980, US$ 36 billion in 1990 and US$ 55 billion in 2000 (Ahmed, 2003). Recent statistics show that fish trade has surpassed other agricultural commodities that have traditionally been traded internationally such as coffee, tea, cocoa, sugar, cereals, meat, oils and milk. In 2000, fish contributed 22% of the value of all agricultural exports, making it the highest internationally traded food product (Ahmed, 2003). In another perspective, nearly 40% of the world's fish is now sold in the international market. The flow of fish in the international market is highly lopsided. About 50% of fish exportscomefromthedevelopingworld ,ofwhich 20%arefrom low-incomefood deficient countries. Most of this fish, however, is consumed by the developed countries, which account for nearly 80% of all imported fish. The EU, USA and Japan are the major importers, accounting for over 77% of global fish imports. Thus, while developing countries playa big role in fish production , they consume very little of it, instead preferring to sell for the hard currency. In some fish exporting countries, especially those in Asia, there is some link between fish exports and imports of substitute and complementary foods. Much of the increased earning from fish exports in those countries is explained by a corresponding rise in expenditure on imported foods. This is not the case in many of the fish exporter nations in Africa. In their case, fish exports generate foreign exchange that they use to meet other socio-political objectives; hardly is it aimed at solving the wider food needs. Therefore, one of the most immediate concerns of international fish trade is its impact on food security in the poor exporter nations.