​​Pipi testing requirements​

  • Print this page
  • Download as PDF
  • Share this page

The pipi industry must conduct testing to manage microbiological and biotoxin food safety risks.

Testing helps harvesters identify these risks and prevent contaminated pipis from being sold, protecting consumers from food poisoning.

Microbiological risk

As the pipi industry operates on remote open beaches with limited sources of pollution, one E.coli end product sample per month is required while fishers are operating.  

Biotoxin risk

There are 2 options for routine monitoring of toxic algal blooms.  

Where stock is present and being harvested - fortnightly sampling of water for algae levels, plus monthly sampling of shellfish for biotoxin analysis is required.  

Where shellfish stock is not regularly present or is transient (such as open ocean beaches), weekly sampling of water for algae levels is required.  

During sampling, if potentially toxic algal species are detected above predetermined trigger levels, shellfish are sent for biotoxin testing to determine toxin levels in the pipis and assess the risk.  

If algal blooms increase, it may be necessary to move the pipi industry’s biotoxin management program onto routine biotoxin testing to complement the algal monitoring program and manage food safety risks.  

Algae monitoring and testing

Algae sampling is required weekly to monitor for algal blooms. Because pipis can accumulate biotoxins, regular monitoring is required to ensure product safety.  

The NSW pipi industry has an excellent reputation for producing safe product. As a result, the level of sampling required is considered reasonably low by international standards where, weekly sampling for both algae and biotoxins is often required.  

Delays in harvest area openings

Following an extended closure, 2 algal samples collected one week apart are required before a beach can reopen for harvest. This is to ensure no recent algal blooms have occurred that could present a food safety risk.  

Within the current scope of testing, to ensure harvest areas can be opened as soon as possible following the seasonal closure being lifted by NSW Fisheries, the pipi industry should:

  • begin the required algal sampling at least 10 days before the opening date to allow 2 samples to be collected one week apart and analysed by the laboratory
  • promptly forward the laboratory results to the Food Authority (or arrange for the laboratory to forward the results directly to the Food Authority)
  • contact the Food Authority before the opening date to request an opening. Openings can be actioned on weekends with prior arrangement.  

Once compliant sample results are received, the Food Authority can generally declare a harvest area open within the hour.  

More information