| Event name: | NO-10-009 | |
| Country: | NORWAY | |
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Nature of the harmful event: |
Seafood toxins | |
|
Event directly affected: |
Shellfish | |
| Toxicity detected: | Yes (Approximate range: 17714-397 µg STX/kg) | |
| Associated syndrome: | PSP | |
| Unexplained toxicity: | ||
| Species implicated in toxin transmission (transvector): | Mytilus edulis | |
| Report the outcome of a monitoring programme: | Yes (Norwegian Food Safety Autority monitoring program) | |
| Event occurred before in this location: | ||
| Individuals to contact: | Kleiven, Mona Ring | |
| Location: | Latitude: , Longitude: | |
| General location information: |
north sea, north, HAB Area code(s): NO-08 |
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| Additional location information: | Høyvika (W10-24), Varaneset (11-24), Mellesdalsundet (9-18), Hellesgrova (12-25), Bortheim (12-23), Busta (14-29), Bremanger (11-24), Stranda (21-30) | |
| Bloom event dates (yyyy/mm/dd): | Start: 2010-03-01, End: 2010-07-26 | |
| Quarantine levels dates (yyyy/mm/dd): | ||
| Additional date-related information: | ||
| Causative organism known: | Yes | |
| Causative Species/Genus: |
Alexandrium spp.
(25600 cells/L)
Stranda, W21 |
|
| Co-Ocurring Species/Genus: | ||
| Chlorophyll concentration, if known: | µg/l | |
| Additional bloom information: | ||
| Event-related bibliography: | ||
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| Nutrient information: | ||||||||||||||||||||||||||
| Temperature Range During Event: | Max: °C, Min: °C | |||||||||||||||||||||||||
| Salinity Range During Event: | ||||||||||||||||||||||||||
| Bloom location in the water column: |
Surface Subsurface |
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| Growth: | ||||||||||||||||||||||||||
| Growth Comments | Sampling aprox 0-3 meters | |||||||||||||||||||||||||
| Additional Environmental information: | ||||||||||||||||||||||||||
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| Kit used: | Type of kit used: | |||||||||||
| Additional information: | Stranda week 22. | |||||||||||
| Economic losses: | ||||||||||||
| Management decision: | Harvesting was locally banned. The public was warned against picking toxic mussels. | |||||||||||
| Additional harmful effect information: | ||||||||||||
