It was 25 years ago this month that more than a hundred people were sickened on Prince Edward Island, Canada. Three people died.
Days later it was confirmed they suffered from a domoic acid in locally cultivated mussels.
Domoic acid in high levels can cause immediate neurotoxin reactions like spasms or seizures or memory loss, but little is known about low-level exposure over long periods.
But now NOAA Fisheries Biologist Kathi Lefebvre and her team have found a biological marker that may determine who is at risk for a domoic acid buildup.
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