Geoduck clams harvested from Puget Sound, along with most shellfish from the West Coast of the U.S., have not been allowed into China. But an upcoming meeting in Beijing between U.S. and Chinese officials could ease that ban. | credit: Katie Campbell | rollover image for more
SEATTLE — There are signs of a thaw in the icy trade relations between the United States and China over a Chinese ban on imported shellfish from the West Coast of the U.S.
Chinese officials have agreed to meet next week with U.S. counterparts to discuss China’s import ban on shellfish harvested from Alaska, Washington, Oregon and part of California.
Representatives from the U.S. National Oceanic and Atmospheric Administration will be in Beijing March 21 to discuss China’s remaining concerns about shellfish imports. China instituted the ban when officials found high levels of arsenic and a naturally occurring biotoxin in two samples of geoduck.
The shellfish with high levels of biotoxin came from Ketchikan, Alaska.
The shellfish contaminated with arsenic were harvested near a site in Tacoma where a copper smelter operated along southern Puget Sound.
The smelter was in operation for 100 years and shellfish beds nearby were closed until 2007.
The state Department of Health did some follow-up testing on geoduck from the area and says the shellfish are safe to eat.
Scallops go well with loads of chili and an after-dinner dose of antacid. It’s just too bad we can’t share our post-gluttony medicine with the oceans that produce our mollusk feasts.
A scallops producer on Vancouver Island in British Columbia just lost three years’ worth of product to high acidity levels. The disaster, which cost the company $10 million and could lead to its closure, is the latest vicious reminder of the submarine impacts of our fossil fuel–heavy energy appetites. As carbon dioxide is soaked up by the oceans, it reacts with water to produce bicarbonate and carbonic acid, increasing ocean acidity.
“I’m not sure we are going to stay alive and I’m not sure the oyster industry is going to stay alive,” [Island Scallops CEO Rob] Saunders told The NEWS. “It’s that dramatic.”
Saunders said the carbon dioxide levels have increased dramatically in the waters of the Georgia Strait, forcing the PH levels to 7.3 from their norm of 8.1 or 8.2. … Saunders said the company has lost all the scallops put in the ocean in 2010, 2011 and 2012.
“(The high acidity level means the scallops) can’t make their shells and they are less robust and they are suseptible to infection,” said Saunders, who also said this level of PH in the water is not something he’s seen in his 35 years of shellfish farming.
The deep and nutrient-rich waters off the Pacific Northwest are among those that are especially vulnerable to ocean acidification, and oyster farms in the region have already lost billions of their mollusks since 2005, threatening the entire industry.
So get your shellfish gluttony on now. Our acid reflux is only going to get worse as rising acidity claims more victims.
WASHINGTON – Restore America’s Estuaries has released the findings of a groundbreaking study that confirms the climate mitigation benefits of restoring tidal wetland habitat in the Snohomish Estuary, located within the nation’s second largest estuary: Puget Sound. The study, the first of its kind, finds major climate mitigation benefits from wetland restoration and provides a much needed approach for assessing carbon fluxes for historic drained and future restored wetlands which can now be transferred and applied to other geographies.
The Study, “Coastal Blue Carbon Opportunity Assessment for Snohomish Estuary: The Climate Benefits of Estuary Restoration” finds that currently planned and in-construction restoration projects in the Snohomish estuary will result in at least 2.55 million tons of CO2 sequestered from the atmosphere over the next 100-years. This is equivalent to the 1-year emissions for 500,000 average passenger cars. If plans expanded to fully restore the Snohomish estuary, the sequestration potential jumps to 8.8 million tons of CO2 or, in other terms, equal to the 1-year emissions of about 1.7 million passenger cars.
“The study is the first to provide a science-based assessment of climate benefits from restoration at scale. The findings are clear: restoring coastal wetlands must be recognized for their ability to mitigate climate change,” said Jeff Benoit, President and CEO of Restore America’s Estuaries. “The report adds to our list of science-based reasons why restoration is so critical.”
“Healthy estuaries mean healthy economies,” Representative Rick Larsen, WA-02, said. “I have long advocated to restore our estuaries because of the critical role they play in supporting recovery of fisheries. This new study shows that estuary restoration can play a big role in countering climate change too.”
“It is very fitting that we are implementing some of the world’s leading Blue Carbon research here in Puget Sound,” said Steve Dubiel, Executive Director of EarthCorps. “We have always known that wetlands are a kind of breadbasket, thanks to the salmon and shellfish they support. Now we are learning that they are also a carbon sponge.”
In addition to the climate benefits outlined by the study, healthy and restored estuaries act as spawning grounds and nurseries for commercially and recreationally important fish and shellfish species, provide storm buffers for coastal communities, filter pollutants, and provide habitat for numerous species of fish and wildlife, as well as recreational opportunities for hundreds of millions of Americans annually.
“This study illustrates the contribution of tidal wetland restoration to reduce global warming,” said Dr. Steve Crooks, Climate Change Program Manager for Environmental Science Associates and lead author on the study. “From this analysis we find wetlands restoration in Puget Sound likely to be highly resilient to sea level rise while at the same time continuing to sequester carbon within organic soils. Similar opportunities will exist in other coastal regions of the U.S.”
“This report is a call to action. We need to invest more substantially in coastal restoration nationwide and in science to increase our understanding of the climate benefits which accrue from coastal restoration and protection efforts,” said Emmett-Mattox, Senior Director for Restore America’s Estuaries and co-author on the study. “Sea-level rise will only make restoration more difficult and costly in the future. The time for progress is now.”
This report was a collaborative effort of Restore America’s Estuaries, Environmental Science Associates (ESA), EarthCorps, and Western Washington University. Lead funding was provided by NOAA’s Office of Habitat Conservation and additional support was provided by The Boeing Company and the Wildlife Forever Fund.
“Coastal Blue Carbon Opportunity Assessment for Snohomish Estuary: The Climate Benefits of Estuary Restoration” full report is available here, and the Executive Summary is available here.
Officials are responding to a spill of oily bilge water in Washington’s Puget Sound. The spill occurred at Naval Base Kitsap-Bangor and has spread 10 miles north to Hood Canal.
State agencies estimate that up to 2,000 gallons spilled Monday when a ship was pumping out oily discharge at the naval facility. The pier-side transfer system failed and overflowed.
Initially the Navy estimated that 150 gallons spilled, but by Tuesday other agencies were disputing that amount.
The Washington Department of Ecology has conducted fly-overs and said that the sheen has spread as far as the Hood Canal Bridge, 10 miles north of the base.
The Navy did not immediately respond to requests for an interview.
There were no documented impacts to wildlife as of Tuesday afternoon, but the Department of Health advised against harvesting shellfish from the affected area.
Click image to watch video or listen to interview.
Oct. 23, 2013
PBS NEWSHOUR
The Pacific Northwest is known for its seafood, but when algae blooms in coastal waters, it can release toxins that poison shellfish and the people who eat them. Katie Campbell of KCTS in Seattle reports on the growing prevalence and toxicity of that algae, and how scientists are studying a possible link to climate change.
Transcript
HARI SREENIVASAN: Next to the West Coast, where algae has been poisoning shellfish and subsequently people.In recent years, toxic algal blooms have been more potent and lasted longer.That has scientists trying to understand whether climate change could be contributing to the problem.
Our report comes from special correspondent Katie Campbell of KCTS Seattle.She works for the environmental public media project EarthFix.
KATIE CAMPBELL, KCTS:Every family has its legends.
For Jacki and John Williford and their children, it’s the story of a miserable camping trip on the Olympic Peninsula in the summer of 2011.It all started when the Willifords did what Northwest families do on coastal camping trips.They harvested some shellfish and cooked them up with garlic and oregano.
JOHN WILLIFORD, father:Oh, they were amazing.I was like, wow, these are pretty much the best mussels I have ever eaten.And I think I said in a text to Jacki.
JAYCEE WILLIFORD, daughter:They were the best mussels in the whole wide world.
JOHN WILLIFORD: Is that what you said?Yes.
KATIE CAMPBELL: Two-year-old Jessica and 5-year-old Jaycee were the first to get sick.Next, John got sick.
JACKI WILLIFORD, mother:They just were so violently ill, and I just knew it had to be the mussels.And that next week, I called the health department and said, I think we got shellfish poisoning or something from the shellfish.And that’s when all the calls started to come in.
(LAUGHTER)
KATIE CAMPBELL: It turned out that Willifords were the first confirmed case in the United States of people getting diarrhetic shellfish poisoning.DSP comes from eating shellfish contaminated by a toxin produced by a type of algae called Dinophysis.
It’s been present in Northwest waters for decades, but not at levels considered toxic.
NEIL HARRINGTON, Jamestown S’Klallam Tribe:It’s unfortunate to discover you have a new toxin present by people getting ill.
KATIE CAMPBELL: Neil Harrington is an environmental biologist for the Jamestown S’Klallam Tribe in Sequim, Washington.Every week, he collects water and shellfish samples from the same bay where the Willifords harvested mussels two summers ago.He tests for Dinophysis and other naturally occurring toxins in shellfish.
NEIL HARRINGTON: Shellfish are filter feeders, so they are filtering liters and liters and liters of water every day.If they are filtering phytoplankton that is a little bit toxic, when we eat the shellfish, we’re eating essentially that — that toxin that’s been concentrated over time.
KATIE CAMPBELL: A number of factors can increase the size and severity of harmful algal blooms.As more land is developed, more fertilizers and nutrients get washed into waterways.It’s a problem that has also hit Florida and the Gulf of Mexico as well.
NEIL HARRINGTON: The more nutrients you add to a water body, the more algae there is, and the more algae you get, the more chance that some of those algae may be harmful.
KATIE CAMPBELL: But on top the local problem of nutrient runoff is the larger issue of global warming.Scientists believe the increase in prevalence and toxicity of Dinophysis is linked to changing ocean chemistry and warming waters.
STEPHANIE MOORE, National Oceanic and Atmospheric Administration:There’s a whole lot of changes that are occurring in Puget Sound, and not — and they’re not occurring in isolation.And that’s the challenge for scientists.
KATIE CAMPBELL: Stephanie Moore is a biological oceanographer for the National Oceanic and Atmospheric Administration.She studies Puget Sound’s harmful algae.Most algal blooms here occur during warmer weather.
Because climate change is expected to raise temperatures in the coming decades, Moore says that could directly affect when and where harmful algal blooms occur.
STEPHANIE MOORE: We’re going to have to look for these blooms in places and during times of the year when, traditionally, we haven’t had to worry about them.Their impacts could then span a much larger time of the year, and that could cost a lot more money in terms of the effort that needs to go into monitoring and protecting the public from the toxins that they produce.
KATIE CAMPBELL: Washington has one of the most advanced algae and shellfish testing systems in the country.It’s in part because of the state’s 800 miles of shore and its multimillion-dollar shellfish industry.
Today, Moore is testing a new piece of equipment that has the potential to raise the bar even higher.The environmental sample processor, or ESP, automatically collects water from a nearby shellfish bed, analyzes the samples, and sends Moore a photograph of the results.
STEPHANIE MOORE: This is a huge advancement in our ability just to keep tabs on what’s going on, and in near real time.It’s amazing.
KATIE CAMPBELL: Moore says she hopes that, next year, the ESP will be equipped to monitor for Dinophysis, the toxin that caused the Williford family to get sick.
In the meantime, Jacki Williford says she will continue to be extremely wary of eating shellfish.
JACKI WILLIFORD: I think it’s scary because you just — you just don’t know what you’re getting anymore in food.
KATIE CAMPBELL: As for the rest of the family, well, not everyone has sworn off mussels.
JOHN WILLIFORD: It doesn’t change a thing for me.
(LAUGHTER)
JACKI WILLIFORD: For him.
(LAUGHTER)
HARI SREENIVASAN: Jaycee might keep eating mussels, but the high levels of toxins have forced the Washington State Department of Health to shutdown shellfish beds in six counties around the Puget Sound.
Three people in Whatcom County have become sickened by saltwater bacteria after eating undercooked or raw crab and oysters – part of a statewide surge totaling 44 probable or confirmed cases of the intestinal illness.
The number of cases of people sickened by vibrio bacteria is about twice what it was for this time last year; about 40 to 80 cases are reported annually.
“We seem to be in an active season,” said Rick Porso of the state Department of Health’s Office of Shellfish and Water Protection.
Most cases occur during summer.
The worst outbreak in recent years was in 2006, when Washington had 80 lab-confirmed vibrio cases, with 36 of them in King County, according to the King County Health Department.
Of the 44 confirmed or probable cases so far this year, King County has 21.
To avoid being sickened, health officials recommend cooking all shellfish during the summer to kill the bacteria.
“It is completely preventable with cooking, so that’s what we urge people to do this time of year,” Porso said.
Vibrio parahaemolyticus, the bacterium that causes the illness, occurs naturally in marine coastal waters.
In low numbers, vibrio doesn’t sicken people. But when water temperatures rise, the bacteria multiply rapidly – raising the risk of vibriosis illness among people who eat raw or undercooked shellfish, particularly oysters.
Public health officials believe the warm summer and daytime low tides contributed to the recent illnesses, and expect more to occur in the coming weeks because current conditions are likely to continue.
Vibriosis causes flu-like symptoms that can include diarrhea, nausea and vomiting. Symptoms usually appear 12 to 24 hours after eating infected shellfish.
The illness is usually mild to moderate and lasts two to five days, but it can be life-threatening to people with weak immune systems or chronic liver disease. People who take antacids also can become very sick.
The three cases reported in Whatcom County were from recreational harvesters who fell ill after eating oysters and crab.
Here’s what people should do to kill the bacteria and avoid becoming sick:
– Cook shellfish to an internal temperature of 145 degrees for at least 15 seconds.
– Recreational harvesters should take extra precautions when gathering oysters during the summer, including putting them on ice or refrigerating them as soon as possible after collecting them.
– Harvest as soon as the tide recedes, avoiding oysters that may have been exposed for unknown periods of time.
– Don’t rinse cooked oysters with seawater.
– Before gathering shellfish, recreational harvesters should check safety information by calling the toll-free hotline at 1-800-562-5632.
The Department of Health has been sending notices to shellfish growers recommending extra precautions during low mid-day tides and warm weather.
Officials close a growing area when vibrio levels are high or when four or more people who eat shellfish from there are sickened within 30 days. As a result, Hammersley Inlet and several parts of Hood Canal, including Dabob Bay and Quilcene Bay, are closed because of high vibrio levels, while Oakland Bay and Totten Inlet growing areas are closed because of recent illnesses.
The waters off the Pacific Northwest are becoming more acidic, making life more difficult for the animals that live there, especially oysters and the approximately 3,200 people employed in the shellfish industry.
Researchers from the National Oceanographic and Atmospheric Administration (NOAA) will set sail Monday (July 29) on a monthlong research cruise off the U.S. and Canadian West Coast to see how ocean acidification is affecting the chemistry of the ocean waters and the area’s sea life.
Ocean acidification occurs when greenhouse-gas emissions cause carbon dioxide to accumulate in the atmosphere and become dissolved in sea water, changing the water’s chemistry and making it more difficult for coral, shellfish and other animals to form hard shells. Carbon dioxide creates carbonic acid when dispersed in water. This can dissolve carbonate, the prime component in corals and oysters’ shells.
The world’s oceans are 30 percent more acidic than they were before the Industrial Revolution, scientists estimate.
This cruise follows up on a similar effort in 2007 that supplied “jaw-dropping” data on how much ocean acidification was hurting oysters, said Brad Warren, director of the Global Ocean Health Partnership, at a news conference today (July 25). (The partnership is an alliance of governments, private groups and international organizations.)
That expedition linked more acidic waters to huge declines in oyster hatcheries, where oysters are bred, Warren said. Oyster farms rely ona fresh stock of oysters each year to remain economically viable.
When the data came in from that cruise, it was “a huge wake-up call,” Warren said. “This was almost a mind-bending realization for people in the shellfish industry,” he said.
The new cruise will also look at how acidification is affecting tiny marine snails called pteropods, a huge source of food for many fish species, including salmon, said Nina Bednarsek, a biological oceanographer with NOAA’s Pacific Environmental Marine Laboratory.
The research will take place aboard the NOAA ship Fairweather, which will depart from Seattle before heading north and then looping back south. It will end up in San Diego on Aug. 29. During this time, scientists will collect samples to analyze water chemistry, calibrate existing buoys that continuously measure the ocean’s acidity and survey populations of animals, scientists said.
The researchers will also examine algae along the way. Ocean acidification is expected to worsen harmful algal blooms (like red tide), explosions of toxin-producing cells that can sicken and even kill people who eat oysters tainted with these chemicals, said Vera Trainer, a researcher at NOAA’s Northwest Fisheries Science Center.
Nisqually natural resources technician Jimsan Dunstan samples water at Johnson Point in Olympia.
– Northwest Indian Fisheries Commission
The Jamestown S’Klallam, Nisqually and Stillaguamish tribes are participating in the SoundToxins monitoring program to provide early warning of harmful algal blooms (HAB) and outbreaks of bacteria that could sicken humans.
“We want to make sure shellfish are safe to consume, not just for tribal members, but for all seafood consumers,” said Sue Shotwell, shellfish farm manager for the Nisqually Tribe.
During the shellfish growing season from March to October, tribal natural resources staff sample seawater weekly at designated sites. Additional sites across Puget Sound are monitored for toxin-producing algae by various citizen beach watchers, shellfish farmers, educational institutions and state government agencies. The monitoring results are posted in an online database.
The SoundToxins program helps narrow down the places where shellfish should be sampled for toxins, which is more expensive and time-consuming than testing the water.
“Just because we find algae that produce toxins doesn’t necessarily mean there are toxins in the seafood, but it could mean there will be soon,” said Stillaguamish marine and shellfish biologist Franchesca Perez. “If high numbers of an HAB species are found, then a sample of the water is sent to SoundToxins for further analysis, and appropriate parties are contacted to protect consumers and growers. We also look for Heterosigma, a flagellated plankton that causes fish kills.”
The Stillaguamish Tribe is sampling Kayak Point in Port Susan. Nisqually is monitoring the water at Johnson Point in Olympia, and the Jamestown S’Klallam Tribe is taking its samples from the dock at Sequim Bay State Park, a popular shellfish harvesting site.
“Sequim Bay has had a number of harmful algal blooms historically,” said Neil Harrington, Jamestown S’Klallam Tribe environmental biologist. “When we see the phytoplankton cells increase in the water column, we know to start increasing shellfish sampling for toxins.”
All three types of plankton that cause HABs in Puget Sound have been measured at toxic levels in Sequim Bay.
“The SoundToxins program aims to provide sufficient warning of HAB and Vibrio events to enable early or selective harvesting of seafood, thereby minimizing risks to human health and reducing economic losses to Puget Sound fisheries,” said Sound Toxins program director Vera Trainer of NOAA’s Northwest Fisheries Science Center.
SoundToxins is managed by the National Oceanic and Atmospheric Administration’s Northwest Science Center, Washington Sea Grant and the Washington Department of Health.
EVERETT — Between 2005 and 2009, billions of oyster larvae began dying at hatcheries around the state before anyone knew what was going on or could do anything about it.The state’s $270 million shellfish industry, which employs about 3,200 people, is in danger.
One oyster farm, Goose Point Oysters in Willapa Bay, has begun raising oyster larvae in Hawaii because it can no longer grow them here.
The reason, scientists say, is ocean acidification.
“The problem’s not going away,” said Ian Jefferds, general manager and co-owner of Penn Cove Shellfish in Coupeville.
On top of pollution and loss of habitat, rising acidity in Washington waters is the latest hazard faced by marine life, including the lucrative shellfish and fishing industries.
Acidification of marine waters is caused primarily by the ocean’s absorption of carbon emissions, scientists say. Other human activities, such as agricultural runoff, contribute. The oceans are rapidly becoming more acidic after thousands of years of stability, scientists say.
The Northwest is particularly vulnerable to the problem because it receives naturally upwelling carbon-laden water from deep in the Pacific Ocean.
Terry Williams, commissioner of fisheries and natural resources for the Tulalip Tribes, was concerned enough about the phenomenon to be one of several people to approach former Gov. Chris Gregoire in 2011 to form a panel to study the problem.
The 28-member panel, called the Washington State Blue Ribbon Panel on Ocean Acidification, included scientists, representatives of environmental groups, tribes and the business community, and current and former government officials.
Reducing the effect of human activities is one place to start, the panel concluded. Carbon emissions represent a much broader and tougher challenge.
The problem of ocean acidification “is not going away,” said Ian Jeffereds, general manager and co-owner of Penn Cove Shellfish.
Still, work has to begin now, experts say.
“Godzilla is still small. Let’s not wait until he’s big,” said Brad Warren, director of the Global Ocean Health Program, a Seattle-based group formed to address ocean acidification and its effect on fisheries.
Warren, a member of the state panel, spoke at an informational meeting on the topic in Everett last Thursday.
About 120 people attended. Panel members have been conducting the meetings around the state by request of local officials.
The committee made several recommendations, including reducing agricultural runoff into local waters; investigating water treatment methods to control the problem in targeted areas, and ultimately, finding ways to reduce carbon emissions from fossil fuels.
Rep. Norma Smith, R-Clinton, served on the state panel. She’s convinced ocean acidification is a legitimate threat and is concerned for Penn Cove shellfish.
Still, she would have liked more effort to involve the agricultural community before recommending that farm waste be reduced.
“You have to look at this holistically,” Smith said. “We need to recognize that we need both; we need aquaculture and we need agriculture.”
Smith said the panel’s call for stricter regulations on pollutants, while not yet specific, are getting ahead of the game.
“That’s backwards,” she said. “You build solid models, you create a solid scientific foundation, then you move forward with the regulatory practices that are warranted.”
Some people still look at ocean acidification with the same skeptical eye as they do at climate change, Warren said. While both conditions are caused by carbon emissions, they’re not the same thing, said Terrie Klinger, an associate professor in the school of marine and environmental affairs at the University of Washington, a member of the study panel who spoke at the Everett meeting.
Scientists are just scratching the surface about ocean acidification, but a few facts have been established, according to scientists on the panel.
About 30 percent of carbon emitted into the atmosphere from human activity is absorbed by the oceans, Klinger said.
High acidity reduces calcium carbonate levels in the water, preventing mollusks from properly forming their shells.
Acidification is known to affect pteropods — tiny, plankton-size snails — along with krill and some types of prawns that are staple foods for fish, whales and other sea life.
“These species are known to be sensitive to acidity and they’re a large part of local food webs,” said Shallin Busch, a research ecologist for the National Oceanic and Atmospheric Administration in Seattle. She’s also a member of the study panel.
The ocean’s surface pH level — which measures the acidity or alkalinity of an environment — was about 8.1 for millennia, as far back as carbon dating tells us, Klinger said. The lower the number, the greater the acidity.
Just since 1850 it’s fallen to 8.0, and at the current rate will hit 7.8 by 2094, she said.
When it comes to acidity in the water, one-tenth of a point is a big difference, Klinger said.
“It’s dropping like a rock,” she said.
In measurements taken at Tatoosh Island on the Washington coast in 2000, the level was 7.5, Klinger said.
There are some unknowns as well. Some species, such as the Suminoe oyster native to Asia, are comparatively immune to the effects of acidification, Busch said.
In inland marine waters such as those in Western Washington, it’s difficult to measure acidity with consistent accuracy because of the influx of river water and substances in runoff, experts say.
“We need more sophisticated instruments,” Klinger said.
Penn Cove Shellfish grows mussels near Coupeville and at another site on the Hood Canal.
“We’ve seen some incidents in our Quilcene Bay site and at Penn Cove that we don’t have an explanation for,” Jefferds said.
Specifically, some of the mussels have been having trouble clinging to the mesh socks on which they’re grown. The company has enlisted NOAA to study the problem.
Tulalip tribal fishermen have been noticing a decline in fish and shellfish populations for more than a decade, Williams said.
It’s hard to tell, though, how much of the decline is caused by pollution and loss of habitat and how much it might be because of ocean acidification.
That’s why the tribes plan to hire scientists to do detailed studies of local waterways to try to learn more, Williams said.
One thing everyone seems to agree on is that getting started working on solutions is important.
“This is the first state in the country to launch a comprehensive attack on this problem,” Warren said.
