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UF experts warn of potential peril caused by ocean acidification

Brad BuckJuly 11th, 2024The world’s oceans absorb about 30% of carbon dioxide in the atmosphere, which does not bode well for Florida’s 825 miles of coastline. Carbon dioxide can contribute to ocean acidification — a reduction in the pH of the ocean — which puts some forms of marine life such as oysters, clams, sea urchins and corals […]

Lone Cabbage Oyster Reef Restoration Project Summary

Emily ColsonJune 6th, 2024Project Status and Accomplishments  The Lone Cabbage Reef Oyster Restoration project was completed this summer marking the end of more than fourteen years of work in the region. This project, which was culminated by the successful restoration of a chain of oyster reef more than three miles long in 2018, is the largest successful oyster […]

Are Cooked Oysters Really Safe? Examining Thermal Inactivation of Human Norovirus in Oyster Tissues

Jessie ErwinMay 13th, 2024Welcome to Samantha Dicker, the latest guest in our FSHN Research Journeys series, which follows graduate students’ research in the Food Science and Human Nutrition program at The University of Florida. Samantha is a food science master’s degree student, and she aims to understand how human norovirus may survive in cooked oysters. Through her essential research into […]

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