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Wed, Feb 25
Forestalling the effects of acidification on mussels
Mussels that enrich a bowl of bouillabaisse or clams that anchor a cup of chowder face a growing threat from oceans soured by carbon dioxide emissions from burning fossil fuels, researchers have noted.
But opportunities exist to forestall ocean acidification’s effects on US shellfish and on the communities that harvest them, at least in the near term, according to a new analysis.
The opportunities arise from an increasingly mature understanding of the factors that contribute to ocean acidification in coastal areas and how shellfish respond. They also arise from a growing public awareness of the problem, at least in some regions, accompanied by actions to adapt to the changes, according to the team conducting the analysis.