General Information

Event name: GB-16-001
Country: UNITED KINGDOM
Nature of the harmful event:
Seafood toxins
Event directly affected:
Shellfish
Toxicity detected: Yes (Approximate range: > 800 g STX eq/kg)
Associated syndrome: PSP
Unexplained toxicity:
Species implicated in toxin transmission (transvector):
Report the outcome of a monitoring programme: Yes (Food Standards Agency Shellfish Hygiene Monitoring Programme)
Event occurred before in this location:
Individuals to contact: BRESNAN, Eileen , MILLIGAN, Steve

Location & Date

[View larger map]
Location: Latitude: , Longitude:
General location information: Swansea Bay, Wales
HAB Area code(s): GB-10
Additional location information:
Bloom event dates (yyyy/mm/dd): Event Date:2016-05-03
Start: 2016-05-03, End: 2016-05-16
Quarantine levels dates (yyyy/mm/dd): First detection: 2016-05-03, End: 2016-05-25
Additional date-related information:

Microalgae

Causative organism known: Yes
Causative Species/Genus: Alexandrium spp. (200 cells/L)
recorded on 11/5/2016
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
Mytilus edulis Saxitoxins STX eq 2528 g STX eq/KG LC
Kit used: No Type of kit used:
Additional information:
Economic losses:
Management decision: Closure of harvesting area until STX eq concentrations of two consecutive samples were less than the EU closure level.
Additional harmful effect information:
Created at 01:32 on 14 Apr 2017
Updated at 01:41 on 14 Apr 2017
IOC/UNESCO ISSHA
IOC/UNESCO ICES PICES