- Y Diweddaraf sydd Ar Gael (Diwygiedig)
- Pwynt Penodol mewn Amser (23/12/1991)
- Gwreiddiol (Fel y’i mabwysiadwyd gan yr UE)
When the UK left the EU, legislation.gov.uk published EU legislation that had been published by the EU up to IP completion day (31 December 2020 11.00 p.m.). On legislation.gov.uk, these items of legislation are kept up-to-date with any amendments made by the UK since then.
Mae unrhyw newidiadau sydd wedi cael eu gwneud yn barod gan y tîm yn ymddangos yn y cynnwys a chyfeirir atynt gydag anodiadau.Ar ôl y diwrnod ymadael bydd tair fersiwn o’r ddeddfwriaeth yma i’w gwirio at ddibenion gwahanol. Y fersiwn legislation.gov.uk yw’r fersiwn sy’n weithredol yn y Deyrnas Unedig. Y Fersiwn UE sydd ar EUR-lex ar hyn o bryd yw’r fersiwn sy’n weithredol yn yr UE h.y. efallai y bydd arnoch angen y fersiwn hon os byddwch yn gweithredu busnes yn yr UE. EUR-Lex Y fersiwn yn yr archif ar y we yw’r fersiwn swyddogol o’r ddeddfwriaeth fel yr oedd ar y diwrnod ymadael cyn cael ei chyhoeddi ar legislation.gov.uk ac unrhyw newidiadau ac effeithiau a weithredwyd yn y Deyrnas Unedig wedyn. Mae’r archif ar y we hefyd yn cynnwys cyfraith achos a ffurfiau mewn ieithoedd eraill o EUR-Lex. The EU Exit Web Archive legislation_originated_from_EU_p3
EU Directives are published on this site to aid cross referencing from UK legislation. Since IP completion day (31 December 2020 11.00 p.m.) no amendments have been applied to this version.
a However, pending the adoption of a Directive on the protection of consumers of shellfish products, it is essential that this value be observed in waters in which live shellfish directly edible by man. | |||||||||||||||||||||||
Abbreviations: | |||||||||||||||||||||||
G = guide I = mandatory | |||||||||||||||||||||||
Parameter | G | I | Reference methods of analysis | Minimum sampling and measuring frequency | |||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1. | pH pH unit | 7 — 9 | —ElectrometryMeasured in situ at the time of sampling | Quarterly | |||||||||||||||||||
2. | Temperature oC | A discharge affecting shellfish waters must not cause the temperature of the waters to exceed by more than 2 oC the temperature of waters not so affected | —ThermometryMeasured in situ at the time of sampling | Quarterly | |||||||||||||||||||
3. | Coloration (after filtration) mg Pt/l | [X1A discharge affecting shellfish waters must not cause the colour of the waters after filtration to deviate by more than 100 mg Pt/l from the colour of waters not so affected] | —Filter through a 0·45 µm membranePhotometric 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 |
| Quarterly | |||||||||||||||||||
5. | Salinity ‰ | 12 to 38 ‰ |
| Conductimetry | Monthly | ||||||||||||||||||
6. | Dissolved oxygen Saturation % | ≥ 80 % |
|
| 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:
| 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 chromatograpny after extraction with suitable solvents and purification | Half-yearly | ||||||||||||||||||
9. | Metals
mg/l | 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 | ||||||||||||||||||
10. | Faecal coliforms/100 ml | ≤ 300 in the shellfish flesh and intervalvular liquida | 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 oC ± 0·5 oC | 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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