INSANE GLOW IN THE DARK SHRIMP, PLEASE READ!!!

http://www.cfsan.fda.gov/~ear/sea-glow.html

"Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies."
 
Spewn said:
http://www.cfsan.fda.gov/~ear/sea-glow.html

"Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies."
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It is either the food they are being fed, an external trigger (power plant was no joke), or a recessive trait that just "sprung up". I wager the food. The trait thing is unbelieveable as a glowing cherry shrimp in the wild is eaten quickly. Plus the strain currently being questioned probably is 100th gen captive bred.
 
Only reason I suspect it's not the food is because the OP says they're glowing *constantly*, which suggests chemiluminescence. Phosphorescence would need a visible light source, and fluorescence would need a source of UV light. This is, of course, based upon the OP's description of the glowing.

Not sure exactly *how* a power plant could cause a shrimp to glow, must be some interesting biology behind that theory. I'd love to hear it in detail.
 
I bet its bacteria glowing through the shrimp, rather than the shrimp glowing on thier own.. Ebay them for $20, 000 each before they stop glowing!!!

What color is the glow anyway?
 
Bacteria is my bet; Not the first time I've seen them but it would be the first time I've seen them make an organism glow!

There's a reasonable picture of the glowing on the first page of the post. It's not the greatest, but it should give you an idea of the colour.
 
I've read of other instances of this happening to shrimp in aquariums, and yes, the glowing is from bacteria. It is also not the best for the shrimp. If I remember correctly, the glowing shrimp have a shorter life expectancy.
 
Robbyman said:
GLOW%20SHRIMP%21.JPG
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you notice the shrimp its self isn't glowing just the digestive track..and internal organs.
 
Here is more information. I found the following at; http://www.fisheries.go.th/aahri/Health_new/AAHRI/AAHRI/Topics/Newsletter/art6.htm

This is obviously in reference to a different species of shrimp, but I would not go wild and start selling your glowing shrimp. QT them for a while and document how well they survive. You might need to extract a known number of shrimp and put them into a quarantine tank so that you can watch to see if they continue to glow, reproduce, and/or have shortened life expectancies.

Luminescence Disease
Early Macrobrachium larval stages are susceptible to vibriosis caused by Vibrio harveyi. This disease is very common in hatcheries of both freshwater and marine shrimps. The unique clinical sign of this disease is the luminescence of infected larvae which can be observed at night. Infected larvae also show fouling, opacity, swim slowly, aggregration and they ultimately die. Mortalities may reach 100%. In Thailand, luminescent bacteria are often observed in the sea or salt water farms. When this appears, there is almost complete failure of postlarval production at the hatchery. Treating the salt water with chlorine or formalin before use does not seem to be effective during such an incident. Sae-oui et al. (1987) tested antibiotic sensitivity of V. harveyi found in P. merguiensis and reported that the bacterium was sensitive to chloramphenicol and novobiocin but resistant to streptromycin. They also found that the bacteria were completely killed by treating with Ca(HOCl)2 at 20-30 ppm or formalin at 50 ppm.
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I also found some references to posts made in another shrimp forum, made by people with shrimp that had similar situations with their shrimp. I'm not sure how acceptable it is to put direct links to threads in other forums so PM me if you're interested in reading them.
 
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