Efecto del aceite esencial de orégano (origanum vulgare) sobre la disminución de bacterias totales en el cultivo de camarón Penaeus Vannamei

Abstract

Shrimp production is an industry that has experienced significant growth in recent years, mainly due to an increase in global food demand. This has led to the development of various production systems in order to meet existing needs. However, the intensification of these systems and their inadequate management have been the main responsible for the appearance of new diseases caused mainly by opportunistic microorganisms, which can cause countless losses in this productive sector. One of the microorganisms that is usually present in shrimp culture is Vibrio sp., which can cause the disease known as vibriosis. In order to counteract it, antibiotics such as oxytetracycline have been used, which initially gave good results. However, over time, these bacteria have developed resistance to such drugs, causing some of them to be restricted in aquaculture. Currently, the aquaculture industry is seeking alternatives to the use of antibiotics, and countless options have been found, with one of the most interesting being the use of essential oils from plants such as oregano (Origanum vulgare) to reduce bacteria.