What disease is characterized by mouth rot and tail rot in farmed red sea bream, and how is it prevented and treated?

    This is gliding bacterial disease, caused by infection of the fish body surface with the bacterium Cytophaga columnaris. If some red sea bream in the farm are found to have erosion of the head and snout, congestion from the snout to the operculum, and a white turbid appearance on the rear part of the trunk, especially near the caudal peduncle, along with swelling and raised scales, and subsequently rotting of the caudal fin. The prevention and treatment measures are: when the disease occurs in summer, antibacterial agents should be administered immediately. The treatment effect is best in the early stage of the disease, so early detection is very important. 

    The occurrence of this disease is closely related to the farming environment; lower stocking density will reduce the occurrence of the disease. During the farming period, manually thinning the fish stocking density at regular intervals and ensuring a good rearing environment is the best method for preventing and treating this disease in red sea bream.