UW News

Teri King


June 17, 2021

Researchers discover yessotoxins, produced by certain phytoplankton, to be a culprit behind summer mass shellfish mortality events in Washington

dying clams on the beach

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.


March 19, 2020

‘Sushi parasites’ have increased 283-fold in past 40 years

anisakis in salmon filet

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.