With increasing temperature due to global warming, fish species in warm current is increased and in cold current is decreased. Fish species in warm current will comprise our table.
Crab, cutlass fish, anglerfish, herring, flatfish, and Pollack are rarer, because fisheries move northward. Someone reports the Yellow sea crab is getting to be harder to catch in 2030, because the Yellow Sea crab form fishing grounds in North Korean territorial waters.
2. Decrease of Fish Size
For last 40 years, the size of fish is decreased about 29% due to rising sea water temperature. Because factors affecting the marine ecosystem are very diverse, changing the size of the fish by rising temperature is not easy to claim. But a paper published in Global Change Biology confirms this hypothesis.
The rising of water temperature causes shortage of oxygen due to faster metabolism of animals and falling dissolved oxygen concentration in the water. Thus, animals are decrease of size preparing for a lack of oxygen about rising water temperature.
Researchers discovered that the time of decrease of fish species is consistent with water temperature increasing time about 1-2℃ as a result of track-sized changes for commercial 6-fish species in the North.
The reason is in existence about decreasing of fish size resulting from rising water temperature.
This decreasing of fish size phenomenon observed in all fish in the range of young to adult fishes and in different environment. Another reason is also exist. Illegal fishing and overfishing of marine resources may be reduced in size. However, this case is different with the study of fish life history (life cycle) throughout the whole reducing the size.
If this trend continues, we will be getting to eat smaller fish.
3. Increase of Food Poisoning
Increase in temperature due to global warming may cause seafood poisoning. Ongoing global climate change, we concern that food poisoning due to ingestion of seafood, shellfish poison in coastal, and bacterial contamination will increase. Also, such as biological toxins in subtropical sea regions that did not exist in the past Korea waters emerge as a new risk factor.
The research that increasing temperature about 3 ℃ causes increasing in food poisoning about 15.8% is exist.
Korea Food & Drug Administration in recent Fisheries Food Safety Seminar with climate change estimated that if global temperature increase by 3 ℃ in 2050 and 5 ℃ in 2080, the number of case of food poisoning increase by 15.8%, 26.4% respectively and the number of patients increase by 18.5%, 30.9% respectively.
Because the number of case of food poisoning index is 5.27% and the number of patients index is 6.18% per increasing by 1℃ compared with base year (2003-2007 average).
Epidemics of zoonotic Salmonella, E. coli O157: H7, Campylobacter, Clostridium, avian influenza, Japanese encephalitis are careful diseases about climate change.
