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

2. Filter feeding

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 onboard immediately 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?