anx_I__table_1

Abbreviations: G= guide I= mandatory Parameter G I Reference methods of analysis Minimum sampling and measuring frequency 1. pH pH unit 7 — 9 Electrometry Measured in situ at the time of sampling Quarterly 2. Temperature °C A discharge affecting shellfish waters must not cause the temperature of the waters to exceed by more than 2 °C the temperature of waters not so affected Thermometry Measured in situ at the time of sampling Quarterly 3. Coloration (after filtration) mg Pt/l A discharge affecting shellfish waters must not cause the colour of the waters after filtration to deviate by more than 10 mg Pt/l from the colour of waters not so affected Filter through a 0·45 µm membrane Photometric method, using the platinum/cobalt scale Quarterly 4. Suspended solids mg/l A discharge affecting shellfish waters must not cause the suspended solid content of the waters to exceed by more than 30 % the content of waters not so affected Filtration through a 0·45 µm membrane, drying at 105 °C and weighing Centrifuging (for at least five minutes, with mean acceleration 2800 to 3200 g), drying at 105 °C and weighing Quarterly 5. Salinity ‰ 12 to 38 ‰ ≤ 40 ‰ Discharge affecting shellfish waters must not cause their salinity to exceed by more than 10 % the salinity of waters not so affected Conductimetry Monthly 6. Dissolved oxygen (Saturation %) ≥ 80 % ≥ 70 % (average value) Should an individual measurement indicate a value lower than 70 %, measurements shall be repeated An individual measurement may not indicate a value of less than 60 % unless there are no harmful consequences for the development of shellfish colonies Winkler's method Electrochemical method Monthly, with a minimum of one sample representative of low oxygen conditions on the day of sampling. However, where major daily variations are suspected, a minimum of two samples in one day shall be taken 7. Petroleum hydrocarbons Hydrocarbons must not be present in the shellfish water in such quantities as to: produce a visible film on the surface of the water and/or a deposit on the shellfish, have harmful effects on the shellfish Visual examination Quarterly 8. Organohalogenated substances The concentration of each substance in shellfish flesh must be so limited that it contributes, in accordance with Article 1, to the high quality of shellfish products The concentration of each substance in the shellfish water or in shellfish flesh must not reach or exceed a level which has harmful effects on the shellfish and larvae Gas chromatography after extraction with suitable solvents and purification Half-yearly 9. Metals The concentration of each substance in shellfish flesh must be so limited that it contributes in accordance with Article 1, to the high quality of shellfish products The concentration of each substance in the shellfish water or in the shellfish flesh must not exceed a level which gives rise to harmful effects on the shellfish and their larvae The synergic effects of these metals must be taken into consideration Spectrometry of atomic absorption preceded, where appropriate, by concentration and/or extraction Half-yearly Silver Ag Arsenic As Cadmium Cd Chromium Cr Copper Cu Mercury Hg Nickel Ni Lead Pb Zinc Zn mg/l 10. Faecal coliforms/100 ml ≤ 300 in the shellfish flesh and intervalvular liquid Method of dilution with fermentation in liquid substrates in at least three tubes in three dilutions. Subculturing of the positive tubes on a confirmation medium. Count according to MPN (most probable number). Incubation temperature 44 °C ± 0,5 °C Quarterly 11. Substances affecting the taste of the shellfish Concentration lower than that liable to impair the taste of the shellfish Examination of the shellfish by tasting where the presence of one of these substances is presumed 12. Saxitoxin (produced by dinoflagellates)

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Source: EUR-Lex (Cellar) · retrieved 2026-10-22 · Text as adopted (Official Journal); later amendments are not incorporated in this text.