Red tides and similar blooms can render some seafood unsafe to eat, though it can be difficult to tell whether a particular batch harbors toxins that cause food poisoning. A new kind of marker developed by chemists at the University of California, San Diego, and reported in the journal ChemComm makes it easier to see if shellfish are filled with toxin-producing organisms. Mussels and oysters accumulate single-celled marine creatures called dinoflagellates in their digestive systems as they filter seawater for food...
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