The disease starts as yellowish dicolouration of the body, subsequently, the appendages turn red and finally the whole shrimp becomes red. In the cephalothorax region, excessive fluid with foul odour may be found
Definite causative agent of this disease is not known. Presence of aflatoxins in feed, prolonged high pH and low salinity of water lead to red disease.
Based on gross signs and symptoms and confirmed by demonstration of massive necrosis of hepatopancreas in histological sections.
Use fresh and properly stored feeds. Reduce organic matter content in water by increased water exchange. Do not use high doses of lime during ound preparation since it increases pH of water during culture
Not known. Avoid using old and rancid feed.