A team led by the UW has produced the first comprehensive report of the impacts of the 2021 heat wave on shellfish.
Tag: Teri King
Back in the summers of 2018 and 2019, the shellfish industry in Washington state was rocked by mass mortalities of its crops. Now, researchers think they have figured out why: high concentrations of yessotoxinss, which are produced by blooms of certain phytoplankton. The researchers’ findings were published last month in the open-access journal Harmful Algae.
A new study led by the University of Washington finds dramatic increases in the abundance of a worm that can be transmitted to humans who eat raw or undercooked seafood. Its 283-fold increase in abundance since the 1970s could have implications for the health of humans and marine mammals, which both can inadvertently eat the worm.