"Researchers used DNA sequencing to identify species from cooked ‘shark’ fillets purchased from fish and chip shops in WA... 56% of products were sold under ambiguous labels, while 35% were mislabelled."

Read more: www.scimex.org/newsfeed/dna...

@marinefreshwater.bsky.social #MarineFreshwaterRes

Could marine heatwaves change the food-safety risks of oysters? New research finds heatwave-exposed Pacific oysters had higher post-harvest Vibrio parahaemolyticus levels, highlighting species-specific risks in warming oceans.
doi.org/10.1071/MF25...
#MarineFreshwaterRes #marineheatwaves #oysters

🦈 What shark is really on your plate? DNA testing of 167 cooked ‘shark’ products from WA fish & chip shops identified 16 species and found 56% were ambiguously labelled and 35% mislabelled.

doi.org/10.1071/MF26...

#MarineFreshwaterRes #Seafood #SeafoodLabelling #FoodTraceability