| Event name: | NL-86-001 | |
| Country: | NETHERLANDS | |
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Nature of the harmful event: |
Seafood toxins | |
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Event directly affected: |
Shellfish | |
| Toxicity detected: | Yes (Approximate range: Positive rat bioassay) | |
| Associated syndrome: | DSP | |
| Unexplained toxicity: | No | |
| Species implicated in toxin transmission (transvector): | mussel | |
| Report the outcome of a monitoring programme: | Yes (National Shellfish Monitoring) | |
| Event occurred before in this location: | Yes (1976, 1979, 1981) | |
| Individuals to contact: | POELMAN, Marnix | |
| Location: | Latitude: 53.336667, Longitude: 5.319722 | |
| General location information: |
Wadden Sea, Meep HAB Area code(s): NL-01 |
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| Additional location information: | ||
| Bloom event dates (yyyy/mm/dd): |
Event Date:1986-09-08 Start: 1986-09-08, End: 1986-10-27 |
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| Quarantine levels dates (yyyy/mm/dd): | First detection: 1986-09-22, End: 1986-11-17 | |
| Additional date-related information: | Toxicity started, dissapeared and returned. | |
| Causative organism known: | Yes | |
| Causative Species/Genus: |
Dinophysis acuminata
(100 cells/L)
20-100 c/l |
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| 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: | Whole column | |||||||||||||||||||||||||
| Growth: | Advected | |||||||||||||||||||||||||
| Growth Comments | ||||||||||||||||||||||||||
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| Kit used: No | Type of kit used: | |||||||||||
| Additional information: | Positive rat bioassay. No chemical analysis performed. | |||||||||||
| Economic losses: | The indusrty was closed for 2 weeks, followed by a 4 week opening. Then toxicity returned for 4 weeks. | |||||||||||
| Management decision: | Closure for shellfish fisheries. | |||||||||||
| Additional harmful effect information: | ||||||||||||
