Lobster shell disease not an appetizing look, but safe: Creeps into Maine waters, A lobster shell disease, which has been seen in lobsters in Southern New England for the last few decades, is now creeping toward the lobster rich waters off the coast of Maine. This lobster shell disease, which is caused by bacteria eating at the lobster's shell, doesn't hurt the meat. Live lobsters are a big business and this Epizootic shell disease makes the lobster look horrible, according to the New Haven Register on Aug. 11.
Last year only about three out of every 1,000 lobsters sampled in Maine had this disease, but lobstermen and the scientists are concerned because the “prevalence grew fivefold from 2010 to 2011." The numbers of these cases have sky rocketed in the waters of Southern New England.
One out of every three or four lobsters was found to have this lobster shell disease that was caught in the waters of southern Mass. and Rhode Island in recent years. Lobster ia a $400 million business for the fisherman in New England. This business is also worth millions more to the coastal communities.
This so-called epizootic shell disease, has already hurt the fisheries in Southern New England. The lobster shell disease is caused by bacteria that eat away at a lobster's shell. This leaves behind ugly lesions and the lobsters look sickly, but the meat is not tainted. Diseased lobsters can still be processed but you can't put them through to the live market because of the way they look.
Lobsters are more valuable in the live market. Even though this disease "stresses lobsters" and "can sometimes kill them" it doesn't taint their meat, according to the New Haven Register. In the live lobster business, the lobster is served in the shell and this would not be a very appetizing to look at.
This lobster shell disease could be linked to a few things going on in the environment today. The theories today suggest that the rising water temperatures, pollution and low oxygen levels in the water could play a part in this bacteria eating away at the shells, said Kathy Castro, a fisheries biologist at the University of Rhode Island Fisheries Center.
Last year only about three out of every 1,000 lobsters sampled in Maine had this disease, but lobstermen and the scientists are concerned because the “prevalence grew fivefold from 2010 to 2011." The numbers of these cases have sky rocketed in the waters of Southern New England.
One out of every three or four lobsters was found to have this lobster shell disease that was caught in the waters of southern Mass. and Rhode Island in recent years. Lobster ia a $400 million business for the fisherman in New England. This business is also worth millions more to the coastal communities.
This so-called epizootic shell disease, has already hurt the fisheries in Southern New England. The lobster shell disease is caused by bacteria that eat away at a lobster's shell. This leaves behind ugly lesions and the lobsters look sickly, but the meat is not tainted. Diseased lobsters can still be processed but you can't put them through to the live market because of the way they look.
Lobsters are more valuable in the live market. Even though this disease "stresses lobsters" and "can sometimes kill them" it doesn't taint their meat, according to the New Haven Register. In the live lobster business, the lobster is served in the shell and this would not be a very appetizing to look at.
This lobster shell disease could be linked to a few things going on in the environment today. The theories today suggest that the rising water temperatures, pollution and low oxygen levels in the water could play a part in this bacteria eating away at the shells, said Kathy Castro, a fisheries biologist at the University of Rhode Island Fisheries Center.
