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The New York Post: Toxic seafood connected to warming oceans, study finds

A potentially deadly poison could be headed to a seafood restaurant near you.

A new study has found a connection between warmer oceans and hazardous levels of domoic acid — a dangerous neurotoxin produced by tiny algae that can accumulate in crabs, mussels and other sea life. The toxin first caught the attention of public health officials in 1987, when three people died and more than 100 fell ill after eating toxic shellfish from Prince Edward Island.

While levels of domoic acid are closely monitored, the study published in the Proceedings of the National Academy of Sciences is the first time researchers have linked warmer waters and climate change, specifically the Pacific Decadfeal Oscillation (PDO) and El Niño Southern Oscillation, to higher levels of the toxin.

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