Rowley, Andrew F., Baker-Austin, Craig, Boerlage, Annette S., Caillon, Coline, Davies, Charlotte E., Duperret, Léo, Martin, Samuel A.M., Mitta, Guillaume, Pernet, Fabrice, Pratoomyot, Jarunan, Shields, Jeffrey D., shinn, Andrew P., Songsungthong, Warangkhana, Srijuntongsiri, Gun, Sritunyalucksana, Kallaya, Vidal-Dupiol, Jeremie, Uren Webster, Tamsyn M., Taengchaiyaphum, Suparat, Wongwaradechkul, Ratchakorn, and Coates, Christopher J. (2024) Diseases of marine fish and shellfish in an age of rapid climate change. iScience, 27 (9). 110838.

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Abstract

A recurring trend in evidence scrutinized over the past few decades is that disease outbreaks will become more frequent, intense, and widespread on land and in water, due to climate change. Pathogens and the diseases they inflict represent a major constraint on seafood production and yield, and by extension, food security. The risk(s) for fish and shellfish from disease is a function of pathogen characteristics, biological species identity, and the ambient environmental conditions. A changing climate can adversely influence the host and environment, while augmenting pathogen characteristics simultaneously, thereby favoring disease outbreaks. Herein, we use a series of case studies covering some of the world’s most cultured aquatic species (e.g., salmonids, penaeid shrimp, and oysters), and the pathogens (viral, fungal, bacterial, and parasitic) that afflict them, to illustrate the magnitude of disease-related problems linked to climate change.

Item ID:	85569
Item Type:	Article (Research - C1)
ISSN:	2589-0042
Copyright Information:	© 2024 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Date Deposited:	21 May 2025 03:55
FoR Codes:	30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3005 Fisheries sciences > 300501 Aquaculture @ 100%
SEO Codes:	28 EXPANDING KNOWLEDGE > 2801 Expanding knowledge > 280101 Expanding knowledge in the agricultural, food and veterinary sciences @ 100%
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