“What does seafood have to do with climate change?” you can say. But at this point serious dangers in question.

Bride, Let’s explain.

The consequences of climate change unfortunately extend to many industries, including the food sector.

So much so that rising temperatures have caused billions of dollars in crop losses in recent years. Nowadays Various fish products are also threatened.

Additionally, a new report from the European Food Safety Authority suggests that warming ocean temperatures states that fish consumers are at risk of ingesting a flesh-eating bacteria warns against.

The name of this bacteria in question is Vibrio.

Consuming raw or undercooked seafood, can cause a bacterial infection and although it can often be treated with antibiotics, the symptoms are quite uncomfortable and difficult to tolerate.

This bacterium; sepsis, diarrhea, vomiting, fever, tissue-destroying blisters and It can even result in death. Although rare, Vibrio is responsible for 95% of seafood deaths in the US.

This bacteria in hot or warm water develops. In addition, as ocean temperatures continue to rise due to global warming, an increase in the incidence of this bacteria in fish and its transmission to humans is expected.

In addition to Vibrio bacteria, mercury poisoning is also a concern.

Because mercury, when ingested in large quantities, the toxic metal can cause confusion loss of peripheral vision and coordination can cause. Although emissions have decreased in recent years, excess mercury is becoming increasingly common in fish due to climate changes.

However, global warming isn’t the only man-made problem contributing to the increase in mercury in seafood. In addition also overfishing Another source of concern.

Summary: Vibrio bacteria and mercury in seafood It’s already quite dangerous. The addition of climate changes further increases this danger.

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