Maine Urged to Monitor, Reduce Ocean Acidification

Maine Urged to Monitor, Reduce Ocean Acidification
Lobster shell disease is caused by bacteria that grows on the shell of the crustacean, turning it mottled black. The disease does not affect the meat of the lobster, but renders the animal unmarketable. Photo: Barbara Somers, Rhode Island Sea Grant & the University of Rhode Island

Portland Press Herald: Maine should increase research and monitoring into how rising acidity levels in oceans could harm the state’s valuable commercial fisheries while taking additional steps to reduce local pollution that can affect water chemistry.

Those are 2 major recommendations of a state commission charged with assessing the potential effects of ocean acidification on lobster, clams and other shellfish. The Legislature created the commission this year in response to concerns that, as atmospheric carbon dioxide levels have risen, the oceans have become 30% more acidic because oceans absorb the gas.

Read more about a study that urges Maine to monitor and reduce ocean acidification that could affect lobsters and other shellfish.