Professional Documents
Culture Documents
IAFP, 2016
Stone lab
Toledo
Cleveland
Mitigation of Cyanotoxins
Topics
Source Water Detection
Indicators and Monitoring
Analytical Methods for Cyanotoxins
Prevention & Treatment Options
Risks to Food
Source Water Detection
Visual Bloom
Not all blooms are Cyanobacteria
Not all Cyanobacteria blooms produce toxins
Not all blooms are visible or form scums
Microcystis Cylindrosperomopsis
Planktothrix
Source Water Monitoring -
Bloom Indicators
Changing Water Quality Parameters
Increased pH, chlorophyll, phycocyanin, turbidity,
conductivity, dissolved oxygen, temperature
Grab samples
Continuous data - remotely with probes on Sondes
http://habs.glos.us/map/
Source Water Monitoring
Relationship of Toxins to Taste and Odors
Toxins and T & O events can be related, but not linked
Cyanobacteria can produce Geosmin and MIB
But so can other organisms - Actinomycetes
Optimize
Current Treatment Processes
Chemical Feed Capacity
Stop any Recycling
Multiple Barriers
Source Water
Cell Remove Intact
Adsorption
Increase Oxidant Dose and Contact Time
Cyanotoxins Potential Impact On
Foods
Fish and Shellfish
Organs & Mussel, exceed TDI 0.04 ug/kg/day
Not removed by cooking
Crop Irrigation
Process Water
In Store Misting
Supplements
Microcystins in Crops From Irrigation
Spray
Found both toxins and algal cells on leafy crops
Cells remained after 10 days & were not removed by washing
Ground
Root uptake with translocation to shoots in seedlings
MC found:
Lettuce, tomatoes, carrots, rice, rape seed
Forage crops, clover
Varies with crop
Phytotoxic Effects of Mircocystins
Physiological & Morphological Impact