Research summary
Climate change and infectious diseases are the two biggest threats to sustainable shellfish farming. The increased frequency and severity of marine heatwaves, storms and ocean acidification are likely to increase the risk that farmed shellfish will become contaminated with marine pathogens and toxins—which could put human health at risk. Dr. Timothy Green, Canada Research Chair in Shellfish Health and Genetics, aims to help future-proof the shellfish industry by figuring out how to breed shellfish that will be resilient to the effects of climate change and disease.
Green has already developed lineages of oysters and scallops that are resilient to heatwaves and ocean acidification. Now, he and his research team will use these shellfish to determine how climate change will affect the concentrations of human pathogens and toxins in shellfish. Ultimately, Green’s research will help safeguard Canada’s aquaculture industry and the food security it provides.