Pilchard herpesvirus detected in Western Cape sardines for the first time, DFFE confirms

Authorities in the Western Cape are grappling with a new ecological challenge following the discovery of pilchard herpesvirus (PHV) in local sardine populations. The Department of Forestry, Fisheries and the Environment (DFFE) initiated a probe after thousands of dead fish began washing up along the coastline.

The investigation covered a broad stretch of territory, from the waters of Saldanha Bay down to Gansbaai. Laboratory tests confirmed the virus in both the dead sardines and some seemingly healthy fish, marking the first official detection of the pathogen in South African pilchards.

Human Safety and Commercial Fishing

While the name of the virus may sound alarming to the public, the DFFE has moved quickly to reassure consumers. Officials stated that there is no evidence to suggest PHV can be transmitted to humans or other animal species.

Commercial fishing and canning operations will continue as usual. The department confirmed that all standard food-safety protocols are being followed, and that commercially available canned sardines remain perfectly safe to eat.

Testing for Toxins

Researchers also looked into whether a recent harmful algal bloom in Saldanha Bay played a role in the mortality event. While they found minor traces of yessotoxin and domoic acid, these were also present in healthy samples, leading experts to believe the bloom was not the primary cause of death.

To manage the ongoing situation, the DFFE is forming a dedicated task team. This group will include government officials and representatives from the fishing industry to create a coordinated plan for dealing with the virus and its impact on the marine ecosystem.

Economic Implications

The sardine fishery is a cornerstone of the Western Cape's maritime economy, feeding into the massive canned fish industry. Any threat to these stocks is a major concern for both local jobs and national food security.

This viral outbreak follows a recent scare involving Saldanha Bay's mussels and oysters. In that separate incident, a ban was recently lifted after shellfish were cleared of dangerous toxin levels caused by local algae.