Bacteria in river, streams studied

Some waterways labeled 'impaired' because of E. coli, poor quality

A study is under way to determine why the Smith River and several local streams in the Smith River Watershed have elevated levels of potentially harmful bacteria, and public input is encouraged.

According to information recently shared at a local public meeting on the study, Virginia Department of Environmental Quality (DEQ) water monitoring dating back to the late 1990s shows that the Smith River; Marrowbone, Leatherwood and Blackberry creeks; and parts of the South Mayo and North Mayo rivers are designated as “impaired.”

That is because they have elevated levels of the bacteria E. coli, which can be present in human and animal stomachs and feces. Elevated E. coli levels also sometimes indicate elevated levels of harmful related pathogens (disease-causing agents).

Part of the Smith River — 14 miles from Martinsville Dam to Turkey Pen Branch — also has an impaired ability to support aquatic insects, a sign of low water quality, said Mary Dail, regional total maximum daily load coordinator for the Virginia DEQ. Dail spoke at the meeting.

Part of the study will aim to determine what is causing the decline in insect habitat, she said.

Working to lower the high bacteria levels is important because E. coli can cause illness, usually gastrointestinal illness.

“It raises a red flag,” said Dail. Although people should be careful never to drink from any stream, elevated E. coli levels also raise questions about whether people should be swimming in or eating fish from the stream, among other uses.
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