Marine Biotoxin Workshop PROCEEDINGS HELD OCTOBER 24-25, 2016 NORTH VANCOUVER BC
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Toxic Dinoflagellate Spores in Ships' Ballast Water
Final Report FIRDC Grant 89 I 39 Toxic dinoflagellate spores in ships' ballast water : A danger to aquaculture G.M. Hallegraeff CSIRO Marine Laboratories, GPO Box 1538, Hobart, Tasmania 7 001 April 1992 Foreword The present investigations on "Toxic dinoflagellate spores in ships' ballast water" and "its implications for aquaculture" were funded by FIRDC grant 89 I 39 (Sept 1989 - Sept 1991 ) . This research involved a collaborative effort between CSIRO Division of Fisheries and the Australian Quarantine and Inspection Service (AQIS), and was instigated by the claim by CSIRO that the toxic dinoflagellate Gymnodinium catenatum in Tasmanian waters could have been introduced via cyst stages contained in ships' ballast water. In February 1986, contamination of Tasmanian shellfish with dinoflagellate toxins led to the closure of 15 shellfish farms for periods up to 6 months. Subsequently, similar toxic dinoflagellate outbreaks surfaced in the Australian ports of Adelaide (Aiexandrium minutum ) and Melbourne (Aiexandrium catenella ) . Genetic evidence (rRNA fingerprints) suggest that these latter species are also ballast water introductions. The present research received considerable national and international publicity ( front page news in the Hobart "Mercury" and "Sydney Morning Herald", national television coverage on the "7.30 report" and "Beyond.2000"). The Australian Quarantine and Inspection Service has responded to this evidence by introducing, as of 1 February 1990, voluntary ballast water guidelines for ships entering Australian ports from overseas. As of 1 November 1991, the International Maritime Organisation (IMO) ratified these guidelines for adoption on an international basis. The present FIRDC- funded research has functioned as a catalyst for further ballast water research funds (600 K) made available by AQIS and BRR. -
Fishing Methods and Gears in Panay Island, Philippines
Fishing Methods and Gears in Panay Island, Philippines 著者 KAWAMURA Gunzo, BAGARINAO Teodora journal or 鹿児島大学水産学部紀要=Memoirs of Faculty of publication title Fisheries Kagoshima University volume 29 page range 81-121 別言語のタイトル フィリピン, パナイ島の漁具漁法 URL http://hdl.handle.net/10232/13182 Mem. Fac. Fish., Kagoshima Univ. Vol.29 pp. 81-121 (1980) Fishing Methods and Gears in Panay Island, Philippines*1 Gunzo Kawamura*2 and Teodora Bagarinao*3 Abstract The authors surveyed the fishing methods and gears in Panay and smaller neighboring islands in the Philippines in September-December 1979 and in March-May 1980. This paper is a report on the fishing methods and gears used in these islands, with special focus on the traditional and primitive ones. The term "fishing" is commonly used to mean the capture of many aquatic animals — fishes, crustaceans, mollusks, coelenterates, echinoderms, sponges, and even birds and mammals. Moreover, the harvesting of algae underwater or from the intertidal zone is often an important job for the fishermen. Fishing method is the manner by which the aquatic organisms are captured or collected; fishing gear is the implement developed for the purpose. Oftentimes, the gear alone is not sufficient and auxiliary instruments have to be used to realize a method. A fishing method can be applied by means of various gears, just as a fishing gear can sometimes be used in the appli cation of several methods. Commonly, only commercial fishing is covered in fisheries reports. Although traditional and primitive fishing is done on a small scale, it is still very important from the viewpoint of supply of animal protein. -
Allergic and Toxic Reactions to Seafood
Allergic and toxic reactions to seafood ASCIA EDUCATION RESOURCES (AER) PATIENT INFORMATION Seafood allergy occurs most commonly where seafood is an important part of the diet, such as Asia and Scandinavia. It is more common in adults than children. Seafood allergy usually remains a life long problem. Some conditions caused by toxins or parasites in seafood can resemble allergic reactions to seafood. Seafood allergy is not rare While estimates vary from country to country, approximately 1% of the population is estimated to suffer from seafood allergy, which is more common in teenage and adult life than very early childhood. An estimated 20% will grow out of their allergy with time. Symptoms of seafood allergy are usually obvious Many allergic reactions to seafood are mild and cause hives (urticaria), swelling (angioedema) and/or gut reactions (vomiting, diarrhoea). The most dangerous symptoms are breathing difficulties or collapse [a drop in blood pressure (shock)], either of which can be life threatening. This is known as anaphylaxis, which is the most severe type of allergic reaction. Occasionally, breathing difficulties may occur from inhaling fumes when seafood is being cooked, and in seafood processing factories. Children with a history of asthma may be more likely to have severe allergic reactions to seafood. There are many varieties of seafood The major groups of seafood that can trigger allergic reactions are: • VERTEBRATES Fish including salmon, cod, mackerel, sardines, herring, anchovies, tuna, trout, haddock, John Dory, eels, rays. • INVERTEBTRATES (SHELLFISH) Crustaceans including prawns/shrimps, lobster, crab, crayfish, yabbies. Molluscs including oysters, mussels, clams, octopus, squid, calamari, abalone, sea slugs. -
Cyanobacterial Toxins: Saxitoxins
WHO/SDE/WSH/xxxxx English only Cyanobacterial toxins: Saxitoxins Background document for development of WHO Guidelines for Drinking-water Quality and Guidelines for Safe Recreational Water Environments Version for Public Review Nov 2019 © World Health Organization 20XX Preface Information on cyanobacterial toxins, including saxitoxins, is comprehensively reviewed in a recent volume to be published by the World Health Organization, “Toxic Cyanobacteria in Water” (TCiW; Chorus & Welker, in press). This covers chemical properties of the toxins and information on the cyanobacteria producing them as well as guidance on assessing the risks of their occurrence, monitoring and management. In contrast, this background document focuses on reviewing the toxicological information available for guideline value derivation and the considerations for deriving the guideline values for saxitoxin in water. Sections 1-3 and 8 are largely summaries of respective chapters in TCiW and references to original studies can be found therein. To be written by WHO Secretariat Acknowledgements To be written by WHO Secretariat 5 Abbreviations used in text ARfD Acute Reference Dose bw body weight C Volume of drinking water assumed to be consumed daily by an adult GTX Gonyautoxin i.p. intraperitoneal i.v. intravenous LOAEL Lowest Observed Adverse Effect Level neoSTX Neosaxitoxin NOAEL No Observed Adverse Effect Level P Proportion of exposure assumed to be due to drinking water PSP Paralytic Shellfish Poisoning PST paralytic shellfish toxin STX saxitoxin STXOL saxitoxinol -
(Slide 1) Lesson 3: Seafood-Borne Illnesses and Risks from Eating
Introductory Slide (slide 1) Lesson 3: Seafood-borne Illnesses and Risks from Eating Seafood (slide 2) Lesson 3 Goals (slide 3) The goal of lesson 3 is to gain a better understanding of the potential health risks of eating seafood. Lesson 3 covers a broad range of topics. Health risks associated specifically with seafood consumption include bacterial illness associated with eating raw seafood, particularly raw molluscan shellfish, natural marine toxins, and mercury contamination. Risks associated with seafood as well as other foods include microorganisms, allergens, and environmental contaminants (e.g., PCBs). A section on carotenoid pigments (“color added”) explains the use of these essential nutrients in fish feed for particular species. Dyes are not used by the seafood industry and color is not added to fish—a common misperception among the public. The lesson concludes with a discussion on seafood safety inspection, country of origin labeling (COOL) requirements, and a summary. • Lesson 3 Objectives (slide 4) The objectives of lesson 3 are to increase your knowledge of the potential health risks of seafood consumption, to provide context about the potential risks, and to inform you about seafood safety inspection programs and country of origin labeling for seafood required by U.S. law. Before we begin, I would like you to take a few minutes to complete the pretest. Instructor: Pass out lesson 3 pretest. Foodborne Illnesses (slide 5) Although many people are complacent about foodborne illnesses (old risk, known to science, natural, usually not fatal, and perceived as controllable), the risk is serious. The Centers for Disease Control and Prevention (CDC) estimates 48 million people suffer from foodborne illnesses annually, resulting in about 128,000 hospitalizations and 3,000 deaths. -
Amnesic Shellfish Poisoning Pseudo-Nitzschia Seen Unde a Microscope
Amnesic Shellfish Poisoning Pseudo-nitzschia seen unde a microscope. Photo credit: Associated Press What is Amnesic Shellfish Poisoning? Amnesic Shellfish Poisoning (ASP) is caused by domoic acid, a toxin produced by marine phytoplankton known as Pseudo-nitzschia. When shellfish filter out large amounts of domoic acid and A satellite picture showing the amount of chloro- Pseudo-nitzschia, they can become contaminated phyll in the North Pacific in summer 2015. Darker with enough toxin to cause ASP. Humans then green areas correspond to higher concentrations get ASP by eating those contaminated shellfish of plankton. (including clams, mussels, oysters, and crabs). Symptoms of ASP develop within 48 hours and Deadly Myths include vomiting, nausea, and diarrhea. Symptoms • Shellfish are safe to eat during months containing the for more severe cases include headaches, dizziness, letter “r”. In November 2015, the entire California confusion, and permanent short-term memory loss. crab fishery was shut down due to high levels of In rare cases, ASP can lead to coma and death. There domoic acid. is no antidote for domoic acid, but patients with ASP should be taken to a hospital for supportive medical • If the water is clear, there is no danger of shellfish care until the toxin passes through their system. poisoning. Many harmful algal blooms are colorless, including most Pseudo-nitzschia blooms. Some shellfish can also retain their toxins for months after a bloom. • If wildlife has been eating the shellfish, it must be safe. Every animal has a different tolerance to ASP toxins. Do not assume shellfish is safe on the basis of animal observations. -
Native Fish Conservation
Yellowstone SScience Native Fish Conservation @ JOSH UDESEN Native Trout on the Rise he waters of Yellowstone National Park are among the most pristine on Earth. Here at the headwaters of the Missouri and Snake rivers, the park’s incredibly productive streams and lakes support an abundance of fish. Following the last Tglacial period 8,000-10,000 years ago, 12 species/subspecies of fish recolonized the park. These fish, including the iconic cutthroat trout, adapted and evolved to become specialists in the Yellowstone environment, underpinning a natural food web that includes magnificent animals: ospreys, bald eagles, river otters, black bears, and grizzly bears all feed upon cutthroat trout. When the park was established in 1872, early naturalists noted that about half of the waters were fishless, mostly because of waterfalls which precluded upstream movement of recolonizing fishes. Later, during a period of increasing popularity of the Yellowstone sport fishery, the newly established U.S. Fish Commission began to extensively stock the park’s waters with non-natives, including brown, brook, rainbow, and lake trout. Done more than a century ago as an attempt to increase an- gling opportunities, these actions had unintended consequences. Non-native fish caused serious negative impacts on native fish populations in some watersheds, and altered the parks natural ecology, particularly at Yellowstone Lake. It took a great deal of effort over many decades to alter our native fisheries. It will take a great deal more work to restore them. As Aldo Leopold once said, “A thing is right when it tends to preserve the integrity, stability, and beauty of the biotic com- munity. -
Botulism Guide for Health Care Professionals
Botulism Guide for Health Care Professionals This information requires knowledgeable interpretation and is intended primarily for use by health care workers and facilities/organizations providing health care including pharmacies, hospitals, long-term care homes, community-based health care service providers and pre-hospital emergency services. Population and Public Health Division Ministry of Health and Long-Term Care March 2017 AT A GLANCE A Quick Response Guide to Botulism Botulism – The treatment of botulism is guided by clinical diagnosis The initial diagnosis of botulism should be based on a history of recent exposure, consistent clinical symptoms and elimination of other illnesses in the differential. Treatment should not wait for laboratory confirmation. All treatment and management decisions should be made based on clinical diagnosis. Initial Presentation and evaluation of signs and symptoms There are several clinically distinct forms of botulism. All forms produce the same neurological signs and symptoms of symmetrical cranial nerve palsies followed by descending, symmetric flaccid paralysis of voluntary muscles, which may progress to respiratory compromise and death. Additional symptoms (e.g., gastrointestinal signs in foodborne cases) may also be seen in some forms. Read more on the disease on page 2 Reading the section on Differential Diagnosis and the referenced articles will assist with making the diagnosis of botulism – you will find this on page 3 Place a request for Botulinum Antitoxin (BAT) or BabyBIG® Ministry of Health and Long-Term Care (ministry) staff will arrange for the shipment of BAT. Information on ordering BAT and BabyBIG (BabyBIG has a different ordering process) is on page 5 Laboratory Diagnosis and Specimen Collection Clinical specimens must be obtained prior to administering treatment with botulinum antitoxin. -
Inhibition of Diarrheal Shellfish Toxins Accumulation in the Mussel Perna Viridis by Curcumin and Underlying Mechanisms
toxins Article Inhibition of Diarrheal Shellfish Toxins Accumulation in the Mussel Perna viridis by Curcumin and Underlying Mechanisms Kuan-Kuan Yuan † , Guo-Fang Duan †, Qing-Yuan Liu, Hong-Ye Li and Wei-Dong Yang * Key Laboratory of Aquatic Eutrophication and Control of Harmful Algal Blooms of Guangdong Higher Education Institute, College of Life Science and Technology, Jinan University, Guangzhou 510632, China; [email protected] (K.-K.Y.); [email protected] (G.-F.D.); [email protected] (Q.-Y.L.); [email protected] (H.-Y.L.) * Correspondence: [email protected] † Equal contributors. Abstract: Diarrheal shellfish toxins (DSTs) are among the most widely distributed phytotoxins, and are associated with diarrheal shellfish poisoning (DSP) events in human beings all over the world. Therefore, it is urgent and necessary to identify an effective method for toxin removal in bivalves. In this paper, we found that curcumin (CUR), a phytopolylphenol pigment, can inhibit the accumulation of DSTs (okadaic acid-eq) in the digestive gland of Perna viridis after Prorocentrum lima exposure. qPCR results demonstrated that CUR inhibited the induction of DSTs on the aryl hydrocarbon receptor (AhR), hormone receptor 96 (HR96) and CYP3A4 mRNA, indicating that the CUR-induced reduction in DSTs may be correlated with the inhibition of transcriptional induction of AhR, HR96 and CYP3A4. The histological examination showed that P. lima cells caused severe damage to the digestive gland of P. viridis, and the addition of curcumin effectively alleviated the damage induced by P. lima. In conclusion, our findings provide a potential method for the effective removal of toxins from DST-contaminated shellfish. -
Studies in the Use of Magnetic Microspheres for Immunoaffinity Extraction of Paralytic Shellfish Poisoning Toxins from Shellfish
Toxins 2011, 3, 1-16; doi:10.3390/toxins3010001 OPEN ACCESS toxins ISSN 2072-6651 www.mdpi.com/journal/toxins Article Studies in the Use of Magnetic Microspheres for Immunoaffinity Extraction of Paralytic Shellfish Poisoning Toxins from Shellfish Raymond Devlin 1, Katrina Campbell 1, Kentaro Kawatsu 2 and Christopher Elliott 1,* 1 Institute of Agri-Food and Land Use, School of Biological Sciences, Queen’s University Belfast, Stranmillis Road, Belfast, BT9 5AG, Northern Ireland, UK; E-Mails: [email protected] (R.D.); [email protected] (K.C.) 2 Division of Bacteriology, Osaka Prefectural Institute of Public Health, Osaka, Japan; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +44-28-9097-6549; Fax: +44-28-9097-6513. Received: 19 November 2010; in revised form: 10 December 2010 / Accepted: 14 December 2010 / Published: 4 January 2011 Abstract: Paralytic shellfish poisoning (PSP) is a potentially fatal human health condition caused by the consumption of shellfish containing high levels of PSP toxins. Toxin extraction from shellfish and from algal cultures for use as standards and analysis by alternative analytical monitoring methods to the mouse bioassay is extensive and laborious. This study investigated whether a selected MAb antibody could be coupled to a novel form of magnetic microsphere (hollow glass magnetic microspheres, brand name Ferrospheres-N) and whether these coated microspheres could be utilized in the extraction of low concentrations of the PSP toxin, STX, from potential extraction buffers and spiked mussel extracts. The feasibility of utilizing a mass of 25 mg of Ferrospheres-N, as a simple extraction procedure for STX from spiked sodium acetate buffer, spiked PBS buffer and spiked mussel extracts was determined. -
Fishing in Twelve Michigan Lakes Under Experimental Regulations
Fishing in Twelve Michigan Lakes Under Experimental Regulations by KENNETH E. CHRISTENSEN FRANKLIN DE KLEINE COMPANY. STATE PRINTERS. LANSING. MICHIGAN 1953 1 -9ntrocluction In recent years (from 1945 to 1951) the Michigan Legislature made several important liberalizations in laws related to fishing for warm-water species, particularly the pan fishes. The size limit on pan fish was eliminated, the closed season on bluegills and sunfish was shortened, and all lakes (except a few "trout lakes") were opened to year-round fishing for perch, crappies, rock bass and certain other species not protected by a closed season. These liberalizations reflected the findings of general creel census on "pike lakes" which had been open to year-round fishing, the results of research parties working on many Michigan lakes over the past twenty years, and especially the findings from intensive studies since 1946 on a group of "test" lakes. The results from studies on the "test" lakes are presented in the present report. In view of the special interest in fishing regulations in connection with these studies, an historical review of Michigan fishing laws is first presented in the following. 3 HISTORY OF REGULATIONS The earliest legislation pertaining to fishing in inland waters of Michigan was concerned with the use of seines and other types of "continuous" nets. One of the first of such laws was Act No. 198, Laws of Michigan 1859 (Public Acts), which listed twelve counties of the extreme southern part of the Lower Peninsula where the use of seines and continuous nets was prohibited. Many of these earlier laws pertained to individual waters. -
Fda and Epa Safety Levels in Regulations and Guidance
APPENDIX 5: FDA AND EPA SAFETY LEVELS IN REGULATIONS AND GUIDANCE This guidance represents the Food and Drug Administration’s (FDA’s) current thinking on this topic. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public. You can use an alternative approach if the approach satisfies the requirements of the applicable statutes and regulations. If you want to discuss an alternative approach, contact the FDA staff responsible for implementing this guidance. If you cannot identify the appropriate FDA staff, call the telephone number listed on the title page of this guidance. This appendix lists FDA and EPA levels relating to safety attributes of fish and fishery products. In many cases, these levels represent the point at which the agency could take legal action to include removing product from market. Consequently, the levels contained in this table may not always be suitable for critical limits. Regardless of an established level or not, FDA may take legal action against food deemed to be adulterated as defined by the Federal Food, Drug and Cosmetic Act (FD&C Act) [21 U.S.C. 342]. A food is adulterated if the food bears or contains any poisonous or deleterious substance which may render it injurious to health under section 402 (a)(1) of the FD&C Act. Additionally, a food is adulterated if the food has been prepared, packed or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health under section 402 (a)(4) of the FD&C Act.