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TSQAP Risk Management: 
Catchment runoff & Biotoxins 
Shellfish Futures – Smithton 2014
Management of catchment risks 
• ID potential sources of pollution 
• Find relationships 
– between environmental conditions and pollution 
• Produce management plans 
– showing when it is safe to harvest
Identify pollution sources
Bacterial water sampling 
Salinity 
25 surface 
30cm 
30 
35 
Vertical gradient of bacteria
Find Predictable relationships 
Zone 5 
320 
300 
280 
260 
240 
220 
200 
180 
160 
140 
120 
100 
80 
60 
40 
20 
0 
29 30 31 32 33 34 35 36 37 
Salinity (PSU) 
Thermo-tolerant coliforms per 100ml 
Site 3 
Site 4 
Site 10 
ASQAP operations manual APC sampling: 
•TC >21 cfu/100ml (not >10%) 
•TC>14 cfu/100ml (not >median or 50%)
BOM & CSIRO (Sense-T)
OTHER Tools 
Whole shellfish meat E.coli
Management of biotoxin risks 
• 2013 Biotoxin Management Plan (version 2.2) 
• Meat sampling (primary tool) 
– Weekly in high & medium risk areas 
– Less in low risk & relay only areas 
• Algal sampling (additional information) 
– Monthly
Biotoxin Meat samples 
Biotoxin - Algal sampling 
Integrated tube or Surface bottle
Summary 
• Thermo-tolerant coliforms in water 
– Indication within 24 hours (PRESUMPTIVE) 
– 2 days for full analysis (CONFIRMED) 
• E. coli in meats 
– Rapid 24 hour test (e.g. Public Health Lab) 
• BIOTOXINS Meat samples 
~ 3 days (CONFIRMED) 
• BIOTOXINS Algal identification (Full counts) 
~5 days

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Tsqap risk management tools shellfish futures 2014

  • 1. TSQAP Risk Management: Catchment runoff & Biotoxins Shellfish Futures – Smithton 2014
  • 2. Management of catchment risks • ID potential sources of pollution • Find relationships – between environmental conditions and pollution • Produce management plans – showing when it is safe to harvest
  • 4. Bacterial water sampling Salinity 25 surface 30cm 30 35 Vertical gradient of bacteria
  • 5. Find Predictable relationships Zone 5 320 300 280 260 240 220 200 180 160 140 120 100 80 60 40 20 0 29 30 31 32 33 34 35 36 37 Salinity (PSU) Thermo-tolerant coliforms per 100ml Site 3 Site 4 Site 10 ASQAP operations manual APC sampling: •TC >21 cfu/100ml (not >10%) •TC>14 cfu/100ml (not >median or 50%)
  • 6. BOM & CSIRO (Sense-T)
  • 7. OTHER Tools Whole shellfish meat E.coli
  • 8. Management of biotoxin risks • 2013 Biotoxin Management Plan (version 2.2) • Meat sampling (primary tool) – Weekly in high & medium risk areas – Less in low risk & relay only areas • Algal sampling (additional information) – Monthly
  • 9. Biotoxin Meat samples Biotoxin - Algal sampling Integrated tube or Surface bottle
  • 10. Summary • Thermo-tolerant coliforms in water – Indication within 24 hours (PRESUMPTIVE) – 2 days for full analysis (CONFIRMED) • E. coli in meats – Rapid 24 hour test (e.g. Public Health Lab) • BIOTOXINS Meat samples ~ 3 days (CONFIRMED) • BIOTOXINS Algal identification (Full counts) ~5 days