Dead zones are low-oxygen areas in bodies of water in which algae blooms have proliferated (when they die, the decaying process removes oxygen from the water), in part due to excess nutrients introduced when waters are contaminated with IFAP animal waste. What percentage of U. S. foodborne illnesses caused by seafood are attributable to algal toxins?
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Dead zones are low-oxygen areas in bodies of water in which algae blooms have proliferated (when the...
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