Oysters and mussels, two pearls of France’s gastronomic heritage, are in danger of dying out because of rising greenhouse gas levels in seawater, say scientists.
French and Dutch researchers found that rapidly rising concentrations of carbon dioxide in seawater is having potentially devastating effects on the lifecycles of both types of shellfish, slowing down their growth and weakening their shells, leaving them vulnerable to predators.
Daily Telegraph, 21 March 2007. Article.
