| Event name: | CA-95-002 | |
| Country: | CANADA | |
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Nature of the harmful event: |
Seafood toxins | |
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Event directly affected: |
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| Toxicity detected: | Yes (Approximate range: 460 µg DA / 100 g.) | |
| Associated syndrome: | ||
| Unexplained toxicity: | No | |
| Species implicated in toxin transmission (transvector): | ||
| Report the outcome of a monitoring programme: | Yes | |
| Event occurred before in this location: | Yes (Domoic acid was first detected during 1987 in the Gulf of St. Lawrence and domoic acid has been detected most years since.) | |
| Individuals to contact: | AERSENAULT, Edmond | |
| Location: | Latitude: , Longitude: | |
| General location information: |
South coast St. Lawrence Estuary, Quebec Region HAB Area code(s): CA-07 |
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| Additional location information: | ||
| Bloom event dates (yyyy/mm/dd): |
Event Date:1995-10-18 |
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| Quarantine levels dates (yyyy/mm/dd): | ||
| Additional date-related information: | October. | |
| Causative organism known: | Yes | |
| Causative Species/Genus: |
Pseudo-nitzschia multiseries
(438,000 cells/L)
New London Bay, October 18. |
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| Co-Ocurring Species/Genus: | ||
| Chlorophyll concentration, if known: | µg/l | |
| Additional bloom information: | Cells were observed through the Gulf of St. Lawrence also | |
| 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: | ||||||||||||||||||||||||||
| Growth: |
Advected
In situ |
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| Growth Comments | In situ as well as advected. | |||||||||||||||||||||||||
| Additional Environmental information: | ||||||||||||||||||||||||||
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| Kit used: | Type of kit used: | |||||||||||
| Additional information: | ||||||||||||
| Economic losses: | ||||||||||||
| Management decision: | No toxins in shellfish exceeded the regulatory limit of 20 µg/g. Therefore there were non closures dure to domoic acid. | |||||||||||
| Additional harmful effect information: | ||||||||||||