Saving Seafood

Algae bloom forces suspension of shellfishing in parts of Down East Maine

It’s the second straight year that a bloom of Pseudo-nitzschia, a phytoplankton that can carry toxic domoic acid, has forced a closure along large parts of the coast.

September 15, 2017 — A marine algae bloom that can carry a potentially deadly neurotoxin has forced the suspension of shellfish harvesting in parts of Down East Maine.

The state Department of Marine Resources reported Thursday that it was monitoring an active bloom of Pseudo-nitzschia, an ocean phytoplankton that carries domoic acid, a toxin that can cause sickness, memory loss and brain damage in humans. It’s the second year in a row that a toxic Pseudo-nitzschia bloom has halted harvesting of mussels, clams and oysters along large parts of the coast.

Before 2016, there was no record of a toxic bloom of this type in the Gulf of Maine.

The department’s public health section found levels of domoic acid that exceeded health standards in shellfish tested between Mount Desert Island and Gouldsboro. That area has been closed to harvesting and the department enacted a precautionary closure from Deer Isle to Machiasport, almost a third of Maine’s coastline.

Department spokesman Jeff Nichols said officials were monitoring the situation closely. There is no indication that contaminated shellfish have made their way to consumers, he said.

“It is impossible to determine at this point if the concentrations of domoic acid will increase in other areas,” Nichols said. “But we know that the phytoplankton that produces it grows rapidly, so we are carefully monitoring the entire coast and will be able to rapidly detect harmful levels of domoic acid and take action to protect the health of Maine’s shellfish consumers.”

Read the full story at the Portland Press Herald

More California sea lions are dying because of poisonous algae blooms

April 20, 2017 — During an average year, rescue workers at the Pacific Marine Mammal Center in Laguna Beach may encounter one pregnant sea lion suffering from domoic acid poisoning — a potentially deadly illness that occurs when the animals eat fish that have been feeding on toxic algae.

In the last two weeks however, the center has recorded 14 sea lion deaths due to domoic acid poisoning.

“Other rescue facilities are also seeing the same animals,” center spokeswoman Krysta Higuchi said. They’re “all over the place.”

In 2007, the last time the problem was this severe in Southern California, 79 sea lions died from domoic acid poisoning despite efforts by the center to rescue them, Higuchi said.

State officials have issued warnings against eating mussels, clams or whole scallops harvested recreationally in Santa Barbara County.

Read the full story at the Los Angeles Times

Warming Oceans Could Make These Seafood Favorites Toxic

January 12, 2017 — In recent years, scientists have warned that climate change could have a disastrous effect on the ocean’s ecosystems as the world’s waters get warmer. But now, a new study suggests that widespread die offs of ocean-going species isn’t the only thing that warmer waters could cause: It might also make some seafood favorites too toxic to eat.

Chances are, most people haven’t heard of domoic acid, but it’s something that could be making more headlines soon enough. That’s because it’s a neurotoxin that can build up in sea creatures that are popular on the dinner table, like Dungeness crab, mussels, clams and anchovies, Clare Leschin-Hoar reports for NPR. And, according to a new study published in the Proceedings of the National Academy of Sciences, warmer waters lead to algae blooms that can cause elevated levels of this toxin in many of the ocean’s critters.

“When water’s unusually warm off our coast, it’s because the circulation and patterns in the atmosphere has changed, bringing warm water from elsewhere—and this is happening at the same time that we also see high domoic acid in shellfish. It has a very strong mechanistic connection,” Morgaine McKibben, study author and Oregon State University doctoral student tells Kavya Balaraman for Scientific American.

Domoic acid is produced by some kinds of algae, in particular one called pseudo-nitzschia. These microorganisms are the basis of the underwater food chain and thrive in warm waters, but can build up in sea life, causing serious health issues for humans and animals alike. As Leschin-Hoar explains, domoic acid first became known as a health threat in 1987, when an outbreak in Canada killed three people and sickened more than 100 with symptoms including vomiting, diarrhea and cramps. In serious cases, domoic acid poisoning can even cause seizures, numbing and memory loss.

Since then, officials have monitored domoic acid levels along the western North American coastline—and it’s been steadily rising over time. McKibben’s study looked at more than two decades worth of data gathered in the region and found a strong correlation between rising water temperatures and rising domoic acid levels, Stephanie Bucklin reports for LiveScience.

These elevated levels of domoic acid are already starting to affect the seafood business. In 2015, officials shut down Dungeness crab fisheries from Alaska to California for several months because of high domoic acid content, Balaraman reports, and similar shutdowns were enacted in 2016. This left the seafood industry in Washington state $9 million in the hole. To make matters worse, the toxin can linger in fisheries for as long as a year.

Read the full story at Smithsonian

Warmer oceans are now linked to dangerous neurotoxins in shellfish

January 10, 2017 — A mysterious, potentially deadly neurotoxin that poisons humans by way of shellfish has now been linked to warming ocean waters. The new findings could help fisheries predict spikes of this substance in their catches, allowing them to protect human consumers and mitigate their own financial losses. But one question remains unanswered: as climate change edges ocean temperatures higher and higher, will blooms of the dangerous neurotoxin follow suit?

Domoic acid is natural, but it ain’t pretty. It’s a substance produced by tiny algae called phytoplankton—but no one is quite sure why.

“The shellfish that eat these algae blooms don’t seem to be affected by the toxin,” Morgaine McKibben, a PhD student at the University of Oregon, tells PopSci. But while the algae’s direct predators are seemingly impervious to the substance, the animals that eat them can suffer terrible consequences: domoic acid mimics a neurotransmitter called glutamate, and does a better job of binding with the brain than the real thing. It essentially kicks the neurotransmitter out of place, causing symptoms like seizures and memory loss. Some research suggests the toxin is causing an Alzheimer’s-like illness in sea lions, and it’s been blamed for the mass deaths of everything from whales to seabirds. It’s killed humans, too.

“Why do these little bitty single-celled creatures in the ocean make a toxin that only works a couple levels up the food chain? It could be an accident. We don’t have a good answer yet,” McKibben says.

But while the evolutionary purpose behind this sinister trick of the food web is still a mystery, McKibben and her colleagues have started to answer another important question: how can we predict increases in domoic acid to keep the substance off of human dinner plates? In a study published Monday in the Proceedings of the National Academy of Sciences, McKibben presents over two decades worth of evidence that warmer oceans can trigger domoic acid production.

Read the full story at MSN.com

CALIFORNIA: Domoic Acid Delays Dungeness Crab Season For Much Of North Coast

November 28th, 2016 — A 120-mile stretch of the Northern California coastline will not open for the commercial Dungeness crab season next week, putting North Coast crabbers in an economic bind again.

From Point Reyes south, the season is open and the crab is relatively plentiful. But with the neurotoxin domoic acid being found in crabs between Point Reyes and Eureka, that season will not open on December 1st.

It’s bad news for crabber Aaron Newman President of the Humboldt Co. Fishermen’s Marketing Association, who took a pass on the Bay Area season which opened on the 15th.

“I would only make a decision to go down there if I knew the crab quality was good. So I’d go down there and fish for a week and come back home and then fish at home,” Newman told KCBS. “But this year, I decided not to go down there because there was some question about this domoic acid issue. Now it turns out also in Oregon.”

Newman said on top of new crabbing restrictions, the weather along the North Coast has been as dangerous as he can recall in many years.

“It’s a scary winter, looks like a very scary winter for me,” Newman said.

Read the full story at CBS San Francisco 

Massachusetts: DMF Expands Shellfish Harvest Closures to All Waters South of Cape Cod

October 12th, 2016 — Effective immediately, the Division of Marine Fisheries (DMF) has expanded its recently announced shellfish harvest closures to include all waters south of Cape Cod due to a substantial bloom of a potentially toxic kind of phytoplankton termed Pseudo-Nitzschia.

As a result of the expanded closure, digging, harvesting, collecting and/or attempting to dig, harvest or collect shellfish, and the possession of shellfish, is prohibited in all waters from the Rhode Island border east to Nantucket Sound, including all of Vineyard and Nantucket Sounds and waters surrounding the islands.

This closure complements the state of Rhode Island’s shellfish harvest closures.

Pseudo-Nitzschia can produce domoic acid, a biotoxin that concentrates in filter feeding shellfish. Shellfish containing high concentrations of domoic acid can cause Amnesic Shellfish Poisoning (ASP) with symptoms that include vomiting, cramps, diarrhea and incapacitating headaches followed by confusion, disorientation, permanent loss of short-term memory, and in severe cases, seizures and coma.

Read the full story at Capecod.com