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HomeMy WebLinkAboutCOM 0118.065 2014-2016John E_ Randall 45-1033 Pahuwai Place Kaneohe, HI 96744-3311 Email: jackr@hawaii.rr.com December 1, 2010 The Honorable Wayne Nishiki, Chair Maui County Council Public Services Committee 200 South High Street, 8'h Floor Wailuku, HI 96793 RE: PS -25 Aquatic Life Animal Control Chair Nishiki, Vice Chair Pontanilla and members of the Committee: COUNTY CLERK COUNTY OF RAWAIII Time /: frawlw D Date Y ==6 My name is Jack Randall. I was the ichthyologist with the Bishop Museum from 1967 to 2009, and I also served on the Graduate Faculty in Zoology of the University of Hawaii. I have 765 scientific publications, including 11 guide books on fishes. I am opposed to the proposed ordinance because it will restrict scientific research, such as marking and tagging of fishes. Aquarium fish collectors make every effort to keep the fishes they catch alive and in good health. If a fish is caught in more than about 50 feet and brought to the surface quickly, the swim bladder will expand and could cause the death of the fish. The hypodermic needle to the swim bladder releases the gas, and is about equivalent to a human getting a flu shot. It actually alleviates pain the fish would experience if the gas were not released. A temperature fluctuation of two degrees is no problem for a fish. Fishes living in tide pools experience far greater temperature fluctuation than this. They also are able to be several minutes in air without harm. I have tagged hundreds of fishes, which requires their being exposed in the air for measurement and tag insertion. I have also used fin clipping to mark fish for the short term. The fins are soon regenerated. It is necessary to stop feeding for 12 hours before shipping a fish. If not, it will foul the water in which it is shipped. Depending on the species, most fishes often go without feeding for more than 12 hours. Sincerely, John E. Randall, PhD Senior Ichthyologist Emeritus Bishop Museum Comm. No. / l 9. (P!5- Ref. PSRef. To:_ pMocSG Ref. Dote __FEB 17 2015 f rt L� ))L;U1V s SOUTHERN REGIONAL SRAC Publication No. 3903 AQUACULTURE CENTER April 2010 Shipping Fish in Boxes Craig Watson; Kathy Heym Kilgore' and Carlos Martinez' Aquaculture often requires transporting live animals from one place to another. A large shipment of the same type of fish can be delivered via a hauling tank and truck if the distance is not too great. But for long distances, or when the shipment is not large enough to justify a truck with hauling tanks, shipping fish in boxes is a feasible and more economical alternative. For international ship- ments, air freight in boxes is the only true option. The ornamental fish trade has a long and successful history in using air freight. Today, more and more aquaculture products such as eggs, fry and fingerlings are shipped by air freight in boxes. With modern air transportation, fish can be transported almost anywhere in the world and arrive in healthy condition, Many factors are involved in successfully prepar- ing, packing and shipping fish in boxes. It is important to keep in mind that once the bags and boxes are sealed, the fish must be able to survive in the container with a minimurn amount of stress until they reach their final destination. This publication addresses the major con- siderations involved in making successful shipments, but because of extreme variations in species, sizes and dura- tions of transport times, it should be used only as a guide. Limiting environmental factors The following environmental factors must be within an acceptable range for success. If they reach a critical, limiting level they can cause stress, disease and even mortality. Consider each of these when planning a ship- ment so that problems can be prevented. Always start with good quality water. However, as soon as the boxes are sealed many key water quality parameters will begin to change—temperature can go up 'University of Flovda 17� or down, pH typically will fall, oxygen will be consumed, carbon dioxide will increase, etc. While fish can tolerate some change in their environment, especially for short periods, they do not handle rapid changes well. Water quality parameters can reach critical levels if not man- aged properly. The goal is to prevent these parameters from changing, or at least manage the rate and degree of change to ensure that fish will arrive in good condition. Temperature Fish are cold-blooded animals that cannot regulate their own body temperature. They will be the same tem- perature as the water they are in. This affects their health in two ways. First, all fish have a defined temperature range in which they thrive and limits at which they can survive. If water temperature deviates from the optimum range, the fish can become stressed; if it deviates beyond their tolerance levels, they can die. Second, fish metabo- lism goes up as temperature increases and down as temperature decreases. If metabolism increases, many of the other limiting environmental factors will deteriorate more quickly. If possible, fish should be shipped at their lowest optimal temperature to slow their metabolism and decrease the rate at which other environmental factors deteriorate inside the box. Dissolved oxygen Dissolved oxygen is often the most important limit- ing factor in shipping fish. the only source of dissolved oxygen during shipment is the diffusion of oxygen from the air overlying the water within the bag. Because the amount of oxygen in the bag is limited to the volume of the bag, it is essential to maximize the amount of oxygen available during shipment. `the main ways to achieve this are to reduce the biomass of fish in the bag, increase the amount of oxygen in the bag by using pure oxygen instead of atmospheric air, decrease the length of the shipment time, and decrease the metabolism of the fish by keeping water temperature at the lower level for the given species. Carbon dioxide Carbon dioxide is produced by respiration. In a closed bag, carbon dioxide can reach harmful levels that can have a narcotic effect and interfere with the absorption of oxygen by the gills. If the dissolved oxygen level is high when fish are packed it should not be a problem during shipping. Because carbon dioxide in water acts as an acid, it also decreases the pH level, which can be stressful or lethal if allowed to progress unchecked. The main ways to manage carbon dioxide are to reduce the biomass of fish in the bag, increase the amount of oxygen in the bag by using pure oxygen instead of atmospheric air, decrease the length of the shipment time, and decrease metabolism of the fish by keeping water temperature at the lower level for the given species. In addition, buffers can be added to lessen the effect of carbon dioxide on the pH of the water. Nitrogenous waste/ammonia Fish excrete ammonia across the gill membrane to rid themselves of nitrogenous waste. Ammonia in water exists in two forms—ionized (NIL,+) and un -ionized (NI13). Un -ionized ammonia is toxic to fish at very low levels, while ionized ammonia is relatively harmless. 'lhe ratio of the two types of ammonia in water is directly related to the water pH and temperature. As pH and tem- perature decrease, so does the portion of the ammonia that is in the toxic, un -ionized form. During production, ammonia and other nitrogenous wastes can be managed with tools such as biological filtra- tion. In a sealed bag other methods mast be used. The main ways to manage ammonia during; shipment are to reduce the biomass of fish in the bag, withhold food from the fish for 24 hours before shipment to reduce the amount of waste they produce, decrease the length of the shipment time, decrease the metabolism of the fish by keeping water temperature at the lower level for the given species, and add a substance to the shipping water to remove ammonia. A combination of methods can be used.. Shipping containers Shipping fish in boxes typically involves a consider- able investment in money, time and effort, so the materi- als used should be the best available. Packaging materials should be watertight, should prevent rapid changes in temperature, and should be rugged enough to withstand handling during shipping. A plastic bag is the watertight 2 component. It is nestled in an insulated box that protects fish from rapid temperature change. The insulated box is then placed in a sturdy outer box for protection. Bags Fish bags are made of transparent polyethylene plastic and should be at least 3 mil thick to withstand some abuse without leaking. Many experienced commercial shippers opt for a more expensive 4 -roil plastic bag. Common "pillow slip" bags have a single bottom seal that creates sharp corners when filled with water. Small fish can sometimes become trapped in these corners dur- ing shipment and die. You can "square up" the corners by folding them up and taping them to the side of the bag. Some bags have square bottoms so that they sit flat on the bottom of the box. Square -bottom bags are more expensive but have become standard in the industry because they do not trap fish in the corners and use the space in the box more fully. Bags are available in many sizes. Some are small enough to ship individual male betas. There are bag sizes designed to fit snugly in standard size shipping boxes (e.g., full bags, half bags and quarter bags). Bags are available from several Internet sources if there is no retail outlet near you. Even sturdy, 4 -mil bags can be punctured during shipment, so many shippers double- or even triple -bag their fish to ensure that at least one bag will remain watertight. This is a good practice when shipping fish with sharp spines. Once the bags are filled with water and oxygen (or air), they need to be sealed. While you can simply twist and tie an overhand knot, the method most commonly used is rubber bands. The top of the bag is twisted and then doubled over and the rubber band wrapped tightly around the resulting loop. If rubber bands are used, they should be of a good quality that will not break when significantly stretched. Operations that ship large volumes often speed up packaging by using mechanical clamping machines that crimp a small metal clamp around the bags. Insulated boxes Fish boxes are typically insulated to keep the tem- perature relatively constant during transport. Most are made from polystyrene Styrofoam® that is approximately 0.75 to 1 inch (1.8 to 2.5 cm) thick. Boxes are available in standardized sizes made specifically for transporting fish. They are usually small enough for an individual to easily grip and lift during the handling process. They are available from several Internet sources. A Styrofoam® insulated box protects the outer box from leaks, whereas Styrofoam® panels will not. `�-- ,v Co CONVENTION ON INTERNATIONAL TRADE IN ENDANGERED SPECIES k�`v OF WILD FAUNA AND FLORA I TNFIP 1 C / c�.r / bcLlY � Guidelines for transport and preparation for shipment of live wild animals and plants 1981 CITES Secretariat International Environment House Chemin des Anemones CH -1219 CHAT ELAI N E-GenOve Switzerland Tel.: + 41 (22) 917 81 39/40 Fax: - 41 (22) 797 34 17 Email: info'@cites.org Web: http://www.cites.org Ps/1 — Fishes, except those species that cannot be contained in polythene bags 1. General welfare 1.1 Fishes should have priority over merchandise. 1.2' Only fishes in good health should be transported, 1.3 Fishes should riot be sedated. 1.4 Fishes of different species should not be transported in the same bag or container. 1.5 Unless fishes of the same species are known to be compatible with one another, they should not be transported in the same bag or container. 1.6 Fishes should be disturbed as little as possible. 1.7 Fishes that have become sick or that have been injured during transport should receive veterinary treatment as soon as possible and, if necessary, should be humanely destroyed. A record of any such occurrences should be kept. 1.8 Sick or dead fishes should be removed from containers, when feasible, and a record kept. 1.9 Fishes should not be contained for periods in excess of 36 hours, without the water being re -oxygenated and its temperature checked, 1.10 To avoid cross -infection, and for health and hygiene reasons, human contact with fishes should be avoided, and they should not be housed near foodstuffs or in places to which unauthorized persons have access. 1.11 No fish should be transported with radioactive material or other substances dangerous to health. 1.12 Containers should be secured to the aircraft, rail wagon, lorry or ship to avoid any possible movement, and should at all times be maintained in a horizontal position. 2. Advance arrangements for transport 2.1 All possible precautions should be taken in advance to ensure that fishes are not subjected to extremes of temperature, This would necessitate planning their movement with due regard to the climatic conditions natural to them, and to the conditions prevailing at their final destination, and also those that will be encountered during transport, Particular attention should be paid to the facilities at any intermediate stops at airports, etc. Exceptional circumstances may arise which justify departure from this recommendation 2.2 Containers should be destroyed after use. 2.3 The estimated time of arrival should be notified in advance to the consignee, and also the route of the consignment. Adequate arrangements for its prompt collection at the final destination, and for any necessary movement at transit points, should be made in advance. 2.4 Should any delay in collection be anticipated, then advance arrangements should be made for the housing, feeding and care of the fishes. 2.5 Cash on delivery facilities should not be used. 3. Container 3.1 The container should be constructed of suitable, strong, high-density, expanded polystyrene, or material with similar strength and insulating properties. r.,:a..i:..,,.. c, ................ �� 3.2 An outer container of suitable strong cardboard or wood, or other material of similar strength, should be provided to ensure that the container is strong enough to house the fishes and to withstand the handling involved during transport. 3.3 Adequate precautions should be taken to ensure that the container is leakproof. 4. Packing 4.1 In orderto jr njmize pollution of the water, 'fishes should rt6t be fed for 24 hours prior to shipment. 4.2 The fishes should be placed in plastic bags which should then be filled with sufficient water, fresh or salt according to species being shipped, while ensuring that there is no risk of lack of oxygen. The bags should then be sealed. Labyrinth and other air breather specimens require a 50/50 air/oxygen mix, not pure oxygen as this can be fatal in such specimens, Some fishes with spines may be transported safely by using two polythene bags, one inside the other, with a thickness of paper between them. Bag should not be inflated hard. 4.3 The plastic bags should be placed in the containers described in 3.1 and 3.2. 4.4 A quantity of spare plastic bags should be packed in the top of the container, for use in an emergency. 4.5 If the species being transported requires a low temperature, ice should be added to the water as necessary. 4.6 The container should be securely taped or banded. 5. Labelling and documentation Durable, waterproof labels should be provided as follows: 5.1 "LIVE FISH — DO NOT TIP OR DROP" on all sides and top. 5.2 "THIS WAY UP", with arrows indicating the top, on all sides. "TOXIC" or "POISONOUS" where applicable. 5.3 Consignor's and consignee's name, address and telephone number. Box numbers should not be used as the sole address. 5.4 Detailed list of contents: number of fishes, scientific name and common names used in the exporting and importing countries; whether fresh or saltwater species. 5.5 Temperature range required. 5.6 Date on which fishes were packed for transport. 5.7 Official stamp of carrier showing date of his receipt of consignment. e (fit C i Y1 q w a-�`� e 0, 1 a + P o l �n S (ii e J APEC AIR SHIPMENT OF LIVE AND FRESH FISH & SEAFOOD GUIDELINES A Manual on Preparing, Packaging and Packing Live and Fresh Fish & Seafood Air Shipments along with Customs and Inspection Guidelines for Six APEC Member Economies First Edition ASIA -PACIFIC ECONOMIC COOPERATION APEC Fisheries Working Group January 1999 very efficient oxygen diffusing system that forces carbon dioxide out of the water. This allows for better oxygen saturation. The major drawback to these systems is that many airlines will not carry oxygen generators. o Breathing Bags Breathing bags are made of specialized membranes that allow for the exchange of air and carbon dioxide. This eliminates the need for using pure oxygen in the shipment. Air space is not needed in the shipping bag since air moves freely from the surroundings into the bag while carbon dioxide diffuses out. The higher the temperature of the water, the better the breathability of the bag. Bags can be doubled and heat sealed, and still function efficiently. If a number of bags are packed in the same carton, the bags should be separated by cardboard or newspaper. This allows them to breathe efficiently. Bags can be reused. The major drawback is the initial cost of the bag compared to standard polyethylene bags. o Standard Shipping Procedures Shipping live freshwater and saltwater finfish requires the shipper to thoroughly understand the physiology and special needs of the product. Paramount to ensuring that the product arrives alive is the selection of only high quality, good condition product for shipment. IATA regulations prohibit travel times more than 48 hours for live fish. Shipping procedures will vary depending on the time of year and climate into which product is being shipped. During the warmer months, the quantity of finfish shipped per carton should be reduced anticipating a higher oxygen demand by the finfish. Controlling temperature and shock is absolutely critical to ensuring that the product arrives in good condition. A way to reduce finfish stress and shock, is to acclimate the product prior to shipping. One method frequently employed is slowly reducing the product's internal temperature. How rapidly this can be accomplished is species dependent and is best determined through trial and error with the target species. The lowering of temperature is accompanied by a reduction in metabolic rate until the finfish reach a state of pseudo-hibemation. Pseudo -hibernation helps reduce stress thus providing better quality and more valuable end products. Some finfish species require slow acclimatization to temperature reduction while other species can be chilled rapidly. There is an upper and lower temperature tolerance for different species. These limits can change depending upon the environment and season. It is incumbent upon the shipper to know the product's limits and to acclimate the finfish accordingly. 31 Economy dictates that water weight should be reduced in the shipping container. However, reducing water amounts can lead to inherent problems such as: > Insufficient oxygen - saltwater finfish use oxygen less efficiently than freshwater finfish. > Carbon dioxide build-up. > Detrimental changes in pH level. > Detrimental temperature changes. > Build-up of fish discharges. > Loss of finfish surface mucus. > Physical damage and/or mortality. Discharge build-up coupled with finfish surface mucus loss can cause increased bacterial levels resulting in clogged gills and respiratory interference. Physical damage, whatever its cause, will make finfish more susceptible to bacterial infection. This reduces the products commercial value andlor can lead to high mortality levels. Because of these factors, it is critical not to overcrowd a shipment. When packing in water, water quality must be considered. Depending upon the water source, there can be problems with chlorine, heavy metals, pH and lack of beneficial electrolytes. If problems are encountered, it may be feasible to check the quality of the water in which the fish are shipped. During shipment, the fish are under stress and this can exacerbate any water quality problems. Temperature regulation is critical in the successful shipping of live finfish. Species vary in terms of temperature tolerances and the ability to withstand extended shipping times Remember that during travel, the temperature cannot be lowered All that can be done is to maintain the original temperature of the shipment Finfish should be acclimated to the lower traveling temperature prior to packing. The shipping box and packing material should be pre -chilled prior to adding the finfish. While it is important to avoid temperature increases it is also important to avoid or reduce the over - chill of a product. If insulationis inadequate, product can become over -chilled when shipping into or through regions with very low ambient temperatures. If coolants such as gel packs and dry ice come into direct contact with the finfish they can cause physical damage or over -chilling. Wrapping gel packs in newspaper is one method employed to avoid this potential problem. Generally, placing gel packs into the transport system prior to adding the finfish is recommended. Some researchers recommend placement along the sides of the packing box while others place the 32