Vibrio Control Plan for New Meadows Lakes

1. Maine Vibrio Control Plan New Meadows Lakes- 2018 Kohl Kanwit - Director, Bureau of Public Health Maine Department of Marine Resources

2. Filter feeding • https://www.facebook.com/video.php?v=2041819217919&video_source=pages_finch_thumbnail_video

3. Vibrio spp. • Naturally occurring marine bacteria • Pathogenic strains include: • Vibrio parahaemolyticus • Vibrio vulnificus • Vibrio cholerae • Vibrio fluvialis • Vibrio metoecus……

4. Vibrio ecology • Factors that can affect Vibrio populations and distribution: • Temperature • Salinity • Turbidity • Dissolved oxygen • Phosphorus • Nitrogen

5. Vibrio ecology ctd. • Temperature is dominant among these factors • Preferable temperature range is 19-32℃ (66-90˚F) • Within this range, higher temperature could enhance growth and virulence

6. Vibrios and human health • 3 kinds of infections are typically associated with vibrios: • wound infections, • primary septicemia • gastroenteritis • Vibrio infections can be lethal especially for immunocompromised individuals

7. Vibrios and human health-wounds • Wound infections can occur through infection of a pre-existing wound or one obtained during coastal water-related activities • 24% cases involved wound infections • Debridement or amputation are common treatments

8. Vibrios and human health-septicemia • Primary septicemia involves fever, shock, diarrhea, vomiting, abdominal cramps and skin lesions • Typically caused by raw shellfish consumption • The fatality rate is up to 75%

9. Vibrios and human health-gastroenteritis • Gastroenteritis is characterized as illness with vomiting or diarrhea, abdominal cramps • Can be caused by ingestion of raw seafood • Underreported due to relatively mild symptoms that quickly dissipate in healthy adults

10. Vibrio Control Plan Review

11. Cooling and vibrios • Research showed that 50F (10C) could prevent vibrio growth (Cook & Ruple, 1989).

12. New Meadows Lakes • Subtidal hard clam resource • Wild harvest • Summer water temps above 70˚F

13. Species • Hard clams (quahogs) • Oysters (American and European)

14. Time and Place • May 1-October 31 • All parts of the New Meadows River north of Bath/State Rd in Brunswick and West Bath

15. 2017 - Emergency Regulation B. New Meadows River All oysters and hard clams shall be subject to shading immediately after harvest. All oysters and hard clams shall be adequately iced onboard immediately after harvest and maintained on ice until delivery to a certified dealer.

16. Mandatory Onboard Icing • “Adequately iced” means that the amount and application of ice is sufficient to ensure that immediate cooling begins and continues for all shellstock in a container. If ice slurry is used and the shellstock are submerged, the presence of ice in the slurry indicates adequate icing. Potable water must be used for the production of ice used for cooling of shellstock. • All oysters and hard clams shall be adequately iced onboardimmediately after harvest and maintained on ice until delivery to a certified dealer.

17. Shading • All hard clams/quahogs must be shaded immediately after harvest

18. Direct harvester sales • Sales from harvesters homes as allowed under 12 MRS §6601 are prohibited during Vibrio control months for species included (oysters and hard clams/quahogs)

19. Recreational harvest • Prohibited during control months for species included (oysters and hard clams/quahogs)

20. For 2018 - Mandatory training • Harvesters and primary dealers need to take annual training • This can become web-based for previous attendees if they don’t have violations

21. For 2018 - Mandatory Harvest/Purchase Plan • Submitted before March 1st • Finalized/approved by May 1st • Describe harvest process • Temperature monitoring strategy • Cooling processes • Product handling • Conveyance methods

22. Reporting of violations • Must be reported to Marine Patrol • Plan is only as good as compliance

23. Making a Good Harvest/Purchase Plan

24. Where to start • Call or email DMR with questions, we are happy to help. • Start early so you have an approved plan by May 1st • Review Chapter 115 and make sure you understand the regulations. (Question 1) • Attend mandatory training. (Question 2) • Think about what you are doing, are you the harvester, the dealer or both? (Question 3)

25. More detail is better • Harvest plan (Question 4) should include everything about how you are minimizing the risk of Vibrio. How are you shading? How quickly are you getting it to the dealer? • Question 5: N/A for New Meadows Lakes • Describe how you are icing, make sure you say ice from a potable water source and a drained container (Question 6). This must be a “Yes” for New Meadows Lakes • Question 7: N/A for New Meadows Lakes • Question 8: N/A for Aquaculturists only

26. Primary Dealers • How are you receiving product, what do you look for? How do you ensure product does not reheat? (Question 9) • How quickly do you cool product to 50˚F? If it is already 50˚F how do you maintain that temperature? Describe the process. (Question 10)

27. Primary Dealer’s Documentation

28. When things go wrong • Make sure you address what happens when things go wrong (harvesters and dealers) • Only aquaculturists can resubmergance and only dealers can wet store • Dealers and harvesters should talk about their plans for when things go wrong

29. Questions?