General Information

Event name: SE-23-002
Country: SWEDEN
Nature of the harmful event:
Seafood toxins
Event directly affected:
Shellfish
Toxicity detected: Yes (Approximate range: DST max 280 µg/kg mussel meat)
Associated syndrome: DSP
Unexplained toxicity:
Species implicated in toxin transmission (transvector):
Report the outcome of a monitoring programme: Yes (National Food Safety monitoring program for marine biotoxins in mussels and oysters)
Event occurred before in this location: Yes
Individuals to contact: KARLSON, Bengt , PERSSON, Malin

Location & Date

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Location: Latitude: 58.088056, Longitude: 11.496944
General location information: Lyresund, Västra Götaland
HAB Area code(s): SE-08
Additional location information:
Bloom event dates (yyyy/mm/dd): Start: 2023-01-01, End: 2023-02-27
Quarantine levels dates (yyyy/mm/dd): First detection: 2023-02-27, End: 2023-02-27
Additional date-related information:

Microalgae

Causative organism known: Yes
Causative Species/Genus: Dinophysis acuta (323 cells/L)
High abundance autumn 2022
Co-Ocurring Species/Genus:
Chlorophyll concentration, if known: µg/l
Additional bloom information:
Event-related bibliography:

Environmental Conditions

Weather: Turbidity (NTU): Wind direction:
Stratified water: Oxygen content (nL/L): Wind velocity:
Temperature (°C): Oxygen saturation %: Current Direction:
Sechhi disk (m): Salinity: Current Velocity:
Nutrient information:
Temperature Range During Event: Max: °C, Min: °C
Salinity Range During Event:
Bloom location in the water column:
Growth:
Growth Comments
Additional Environmental information:

Toxin Assay Information

Species containing the toxin Toxin type Toxin details Max. concentration Assay type
Okadaic Acid 280 LC-MS
Kit used: Type of kit used:
Additional information:
Economic losses:
Management decision: Harvesting area closed.
Additional harmful effect information: The high DST was likely caused by high abundance (max 323 cells/litre) of D. acuta 5 Sep. to 24 October 2022
Created at 04:31 on 15 Apr 2024
IOC/UNESCO ISSHA
IOC/UNESCO ICES PICES