How was the zebra mussels introduced into the Ontario ecosystem?

How was the zebra mussels introduced into the Ontario ecosystem?

​Zebra and Quagga Mussels Both Zebra and quagga mussels are native to the Black Sea in Eurasia and were introduced to Ontario in the late 1980s via ship ballast. They both have the capability to densely colonize hard and soft surfaces of lake bottoms. Both mussels can have significant impacts on lake ecosystems!

How did zebra mussels arrive in Canada?

Yes. Zebra mussels first arrived in Canada in 1986. They were found in a harbour in Lake Erie, most likely transported from Europe via transatlantic shipping. Within several years, zebra mussels spread throughout the Laurentian Great Lakes.

How did zebra mussels arrive?

Zebra mussels were first discovered in Detroit’s Lake St. Clair in 1988. They would have been brought there in ballast water, survived, and reproduced to a number where they were noticed. Since then they have spread by attaching to boats and floating with currents throughout the Great Lakes and Mississippi watersheds.

How did the zebra mussel get into the Great Lakes?

The zebra mussel is native to Eastern Europe and Western Russia. The species was unintentionally introduced into the United States’ Great Lakes through the discharge of contaminated cargo ship ballast water.

What can kill zebra mussels?

A 2% chlorine bleach solution is effective at killing zebra mussels when cleaning boating equipment or other gear away from waterbodies. A bacterial formulation is currently being researched, which uses a native soil bacterium to kill zebra mussels without causing other damage to the ecosystem.

Does freezing kill zebra mussels?

Aquatic invasive species like zebra and quagga mussels are tiny but resilient. Mussels attached above the waterline to structures like docks, rocks or boats might die if exposed to freezing temperatures for three days. But, freezing isn’t a dependable way to kill a mussel.

What temperature kills zebra mussels?

Individual zebra mussels will die within about 15 hours when exposed to temperatures of 29°F (-1.5°C) and within 12 hours at 26°F (-3°C).