Fish and shellfish (including mussels). Young catfish and trout are the most commonly reported species.
Depending on the species of fish, the affected skin may have pale patches and/or a characteristic sore or lesion shaped like a saddle across the dorsal fin or other areas along the back.
Pale gray or yellow slime may also be present on the skin, gills, and/or fins.
No. There is no known transfer to humans.
Humans are not at risk for columnaris.
None. People are not at risk.
Consume fish fillets like any other, by properly cleaning, preparing, and thoroughly cooking the fish to an internal temperature of 145°F.
Yes. There is no known health risk when fish are properly cooked.
This disease is caused by the bacterium Flavobacterium columnare. This bacterium proliferates most often during warm weather.
Other species of Flavobacterium can affect the gills and tail of trout during cold weather.