• Enteric Redmouth Disease (ERM) is caused by the bacterial pathogen Yersinia ruckeri.
• While the first instances of the disease were reported in Rainbow trout (Oncorhynchus mykiss) in the USA in the 1950s, it has also become a very significant pathogen of farmed trout.
• ERM is characteristically a disease of rising and falling water temperatures. The highest risk of disease occurs between 8^oC and 16^oC although mortality can occur at temperatures as low as 4^oC.
• Fish of all sizes are affected, however, fish of 5g - 200g are the most susceptible.
• Stressful conditions such as high stocking densities and poor water quality will increase the level of susceptibility and mortality.

For more detailed information on ERM, visit the Disease Directory.

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