White spot syndrome virus (WSSV) has been a threat to global shrimp industry since it was discovered in Taiwan in 1991. The economic impacts of WSSV has now surpassed over $15 billion globally. Thus, major shrimp importing countries around the world have enacted regulations to prevent further spread of WSSV in those countries through imported and potentially virus containing commodity shrimp . Recently, cooked shrimp originating in WSSV-endemic areas has turned out to be positive for WSSV by PCR. However, as of now, there is no published report describing the risk of WSSV transmission via cooked shrimp. We, therefore, conducted a study to evaluate the infectivity of cooked WSSV-infected shrimp. Specific Pathogen Free (SPF) Pacific white shrimp (Penaeus vannamei ) known to be infected with WSSV was cooked at a boiling temperature for 1, 3, 5, 10 and 30 minutes, respectively. Uncooked shrimp (i.e. 0 min exposure to boiling temperature) served as a positive control. After cooking, the cooked shrimp was used to experimentally infect SPF P. vannamei shrimp through an oral feeding at 5% of the biomass of the tank. The data from experimental challenge showed that while animals from 0-minute treatment (Positive control) tested positive for WSSV by qPCR and H&E histology , animals from 1, 3, 5, 10 and 30-minute treatments were negative for WSSV. Mortality data confirmed that only 0-minute treatment displayed acute mortalities, in contrast , 100% survival was recorded in SP F shrimp challenged using cooked shrimp exposed to boiling temperatures at 1, 3, 5, 10 and 30 min. These finding suggested that cooking shrimp at boiling temperature for at least 1 minute can prevent the risk of WSSV transmission to healthy shrimp .