Shellfish Health and Genetics

贝类水产养殖和公共卫生：气候变化将如何影响海产品安全？到2050年，全球人口预计将超过90亿，这将增加粮食部门的压力，以最大限度地提高产量。海鲜在为不断增长的人口提供动物蛋白方面将具有越来越重要的作用。加拿大水产养殖包括养殖鱼类、贝类和海藻，但许多倡导团体对养殖鱼类的可持续性提出了担忧。相比之下，牡蛎和扇贝等海洋贝类的水产养殖生产被认为是合法利用海洋环境进行可持续粮食生产。尽管贝类水产养殖在促进粮食安全方面具有巨大潜力，但气候变化将是该部门面临的巨大挑战。气候变化是一个全球性的长期问题，其最终解决方案需要在一定范围和规模上减少二氧化碳，这将需要数十年的时间才能实现。在实现这一目标之前，贝类养殖部门需要采取缓解措施，以减少海洋酸化和热浪对其业务的影响。海洋酸化阻止贝类形成碳酸钙外壳，热浪增加了沿海沃茨贝类和人类病原体的丰度。绿色博士打算使用“一种健康”的方法来确保加拿大养殖的贝类能够存活到市场规模，并且对人类食用是安全的。绿色博士已经开发出了能够抵抗热浪和海洋酸化的牡蛎和扇贝谱系，在接下来的五年里，他将使用这些贝类来确定气候变化将如何影响贝类对弧菌病原体的生物积累。弧菌是一种海洋细菌，在加拿大沿海沃茨无处不在，这些病原体会导致贝类疾病，当人类食用牡蛎等未煮熟的贝类时也会致病。加拿大在保护海洋生态系统免受气候变化和污染方面有很大的利害关系。超过700万加拿大人生活在沿海社区，依靠我们的沿海沃茨提供就业、食物等。绿色博士的研究将有助于保护加拿大宝贵的水产养殖业及其提供的粮食安全。

Shellfish aquaculture and public health: how will climate change affect seafood safety?The global population is expected to exceed 9 billion by 2050, increasing pressure on the food sector to maximise production. Seafood will have an increasing importance in providing animal protein to a growing population. Canadian aquaculture encompasses farming fish, shellfish and seaweed, but many advocacy groups have raised sustainability concerns with farmed fish. In contrast, aquaculture production of marine shellfish, such as oysters and scallops, is recognised as a legitimate use of the marine environment for sustainable food production. Despite the immense potential of shellfish aquaculture to contribute to food security, climate change will be an enormous challenge for the sector.Climate change is a global, long-term problem whose ultimate solution requires carbon dioxide reduction at a scope and scale that will take decades to accomplish. Until that is achieved, the shellfish farming sector needs to adopt mitigation measures to reduce the impact of ocean acidification and heatwaves on their businesses. Ocean acidification prevents shellfish from forming their calcium carbonate shells, and heatwaves increase the abundance of shellfish and human pathogens in coastal waters. Dr. Green intends to use a `one-health' approach to ensure farmed shellfish in Canada survive to market size and are safe for humans to eat.Dr. Green has developed lineages of oysters and scallops that are resilient to heatwaves and ocean acidification, and over the next five years he will use these shellfish to determine how climate change will impact the bioaccumulation of Vibrio pathogens by shellfish. Vibrios are marine bacteria that are ubiquitous in Canada's coastal waters and these pathogens cause disease in shellfish and illness in humans when they eat uncooked shellfish, such as oysters.Canada has a lot at stake in protecting it's marine ecosystems from climate change and pollution. Over 7 million Canadians live in coastal communities, and rely on our coastal waters for jobs, food and much more. Dr. Green's research will help to safeguard Canada's valuable aquaculture industry and the food security it provides.