TSQAP Risk Management: Catchment runoff & Biotoxins
Shellfish Futures – Smithton 2014
Management of catchment risks• ID potential sources of pollution
• Find relationships – between environmental conditions and pollution
• Produce management plans – showing when it is safe to harvest
Identify pollution sources
Bacterial water sampling
30cm
surface25
30
35
Salinity
Vertical gradient of bacteria
Find Predictable relationshipsZone 5
0
20
40
60
80
100
120
140
160
180
200
220
240
260
280
300
320
29 30 31 32 33 34 35 36 37
Salinity (PSU)
Th
erm
o-t
ole
ran
t co
lifo
rms p
er
10
0m
l
Site 3
Site 4
Site 10
ASQAP operations manual APC sampling:•TC >21 cfu/100ml (not >10%)•TC>14 cfu/100ml (not >median or 50%)
BOM & CSIRO (Sense-T)
OTHER ToolsWhole shellfish meat E.coli
Management of biotoxin risks• 2013 Biotoxin Management Plan (version 2.2)
• Meat sampling (primary tool)– Weekly in high & medium risk areas– Less in low risk & relay only areas
• Algal sampling (additional information)– Monthly
Biotoxin - Algal samplingIntegrated tube or Surface bottle
Biotoxin Meat samples
Summary• Thermo-tolerant coliforms in water– Indication within 24 hours (PRESUMPTIVE)– 2 days for full analysis (CONFIRMED)
• E. coli in meats– Rapid 24 hour test (e.g. Public Health Lab)
• BIOTOXINS Meat samples~ 3 days (CONFIRMED)
• BIOTOXINS Algal identification (Full counts)~5 days