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当患有白斑综合症的病虾肉在水温 5 5℃以上浸泡 15min后 ,白斑综合症杆状病毒 (WSBV)失活不能感染斑节对虾 ;患有白斑综合症的病虾肉在 - 2 0℃的冰箱保存 6 0d后 ,WSBV仍然具有致病力 ;用患有白斑综合症的病虾肉投喂日本对虾和脊尾白虾时 ,养殖水温越低 ,死亡率也越低 ;病厚蟹肉在水温 2 6～ 30℃的海水中浸泡81.5h后 ,WSBV不能感染斑节对虾 .
When white spot syndrome diseased shrimp meat is soaked in water at a temperature above 55 ℃ for 15 minutes, WSSV baculovirus (WSBV) inactivation can not infect P. monodon. In diseased shrimp with white spot syndrome, ℃ refrigerator after 60 days, WSBV still has virulence; with white spot syndrome shrimp fed shrimp and spiny white shrimp, the lower the breeding water temperature, the lower the mortality rate; thick crab meat WSBV could not infect P. monodon by soaking in seawater at 26 ~ 30 ℃ for 81.5 h.