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The capacity of Pasteurella piscicida strains to survlve contact with macrophages obtained from rainbow trout Oncorhynchus mykiss, sea bass Dicentrarchus labrax and gilthead sea bream Sparus aurata was evaluated using an in vitro assay. Both virulent and avirulent isolates were killed by all the macrophages tested after 3 and 5 h incubation. The increased production of superoxide anion (02-) by rainbow trout macrophages infected with P. pisclcida coinciding wlth the highest bactericidal activity (5 h incubation) suggests that the 0,could be involved in the killing of P pjscicida. Bactericidal activity of cell-free generated 02confirms this hypothesis, although this indicates that some other microbicidal factors must also contribute to the killing of P. pisclcida by fish macrophages.

In vitro killing of Pasteurella piscicida by fish macrophages