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The Guardian
2 days ago
- Business
- The Guardian
Caribbean beaches blighted by record masses of stinking seaweed
A record amount of sargassum has piled up across the Caribbean and nearby areas in May, and more is expected this month, according to a new study. The brown prickly algae is suffocating shorelines from Puerto Rico to Guyana and beyond, disrupting tourism, killing wildlife and even releasing toxic gases that forced one school in the French Caribbean island of Martinique to temporarily close. The amount – 38m tonnes – is the biggest quantity of algae observed across the Caribbean Sea, the western and eastern Atlantic and the Gulf of Mexico since scientists began studying the Great Atlantic Sargassum Belt in 2011, said Brian Barnes, an assistant research professor at the University of South Florida who worked on the new report from the University of South Florida's Optical Oceanography Lab. The previous record was set in June 2022 , with some 22m tonnes. 'The peaks just seem to keep getting bigger and bigger year after year,' he said. But scientists don't know why yet. 'It's the million-dollar question,' he said. 'I don't have a supremely satisfying answer.' Three different types of sargassum exist in the Caribbean and nearby areas, reproducing asexually as they remain afloat thanks to tiny air sacs. They thrive in different ways depending on sunlight, nutrients and water temperature, factors that scientists are currently studying, Barnes said. Experts have also said that agricultural runoff, warming waters and changes in wind, current and rain could have an effect. While large clumps of algae in the open ocean are what Barnes called a 'healthy, happy ecosystem' for creatures ranging from tiny shrimp to endangered sea turtles, sargassum near or on shore can wreak havoc. It can block sunlight that coral reefs need to survive, and if the algae sinks, it can smother reefs and sea grasses. Once it reaches shore, the creatures living in the algae die or are picked off by birds, Barnes said. Huge piles of stinky seaweed also are a headache for the Caribbean, where tourism often generates big money for small islands. In the popular tourist spot of Punta Cana in the Dominican Republic, officials have invested in barriers to prevent sargassum from reaching the shore. In the Dutch Caribbean territory of Sint Maarten, crews with backhoes were dispatched in late May as part of an emergency cleanup after residents complained of strong smells of ammonia and hydrogen sulfide, which can affect a person's respiratory system. 'The smell is quite terrible,' Barnes said. Meanwhile, in the French Caribbean, officials expect to soon use storage barges and an upgraded special vessel that can collect several tonnes of seaweed a day. The sargassum 'disfigures our coasts, prevents swimming and makes life impossible for local residents', the French prime minister, François Bayrou, recently told reporters. But Comito said such vessels were 'massively expensive' and not a popular option, noting that another option – using heavy equipment – is labor-intensive. 'You have to be careful because there could be sea turtle eggs affected,' he said. 'It's not like you can go in there and massively rake and scrape the whole thing.' Some Caribbean islands struggle financially, so most of the cleanup is done by hotels, with some offering guests refunds or a free shuttle to unaffected beaches. Every year, the amount of sargassum expands in late spring, peaks around summer and starts to decline in the late fall or early winter, Barnes said. The new record is likely to be broken – experts said they expect even more sargassum for June.
The Independent
2 days ago
- Business
- The Independent
A mystery wave of seaweed is causing a stink in the Caribbean
A record amount of sargassum seaweed amassed across the Caribbean and surrounding areas in May, with more expected this month, according to a recent report. The brown algae is blanketing shorelines from Puerto Rico to Guyana, disrupting tourism, killing wildlife, and emitting toxic gases. One school in Martinique was temporarily closed due to the fumes. The volume of seaweed—38 million metric tons—is the largest quantity observed in the Caribbean Sea, the western and eastern Atlantic, and the Gulf of Mexico since scientists began monitoring the Great Atlantic Sargassum Belt in 2011. Brian Barnes, an assistant research professor at the University of South Florida and contributor to the report published by the university's Optical Oceanography Lab, confirmed the findings on Monday. The previous record was set in June 2022, with approximately 22 million metric tons. 'The peaks just seem to keep getting bigger and bigger year after year,' he said. But scientists don't know why yet. 'It's the million-dollar question,' he said. 'I don't have a supremely satisfying answer.' Three different types of sargassum exist in the Caribbean and nearby areas, reproducing asexually as they remain afloat thanks to tiny air sacs. They thrive in different ways depending on sunlight, nutrients and water temperature, factors that scientists are currently studying, Barnes said. Experts also have said that agricultural runoff, warming waters and changes in wind, current and rain could have an effect. While large clumps of algae in the open ocean are what Barnes called a 'healthy, happy ecosystem' for creatures ranging from tiny shrimp to endangered sea turtles, sargassum near or on shore can wreak havoc. It can block sunlight that coral reefs need to survive, and if the algae sinks, it can smother reefs and sea grasses. Once it reaches shore, the creatures living in the algae die or are picked off by birds, Barnes said. Huge piles of stinky seaweed also are a headache for the Caribbean, where tourism often generates big money for small islands. 'It is a challenge, but it's certainly not affecting every single inch of the Caribbean,' said Frank Comito, special adviser to the Caribbean Hotel and Tourism Association. In the popular tourist spot of Punta Cana in the Dominican Republic, officials have invested in barriers to prevent sargassum from reaching the shore, he said. In the Dutch Caribbean territory of St. Maarten, crews with backhoes were dispatched in late May as part of an emergency clean-up after residents complained of strong smells of ammonia and hydrogen sulfide, which can affect a person's respiratory system. 'The smell is quite terrible,' Barnes said. Meanwhile, in the French Caribbean, officials expect to soon use storage barges and an upgraded special vessel that can collect several tons of seaweed a day. The sargassum 'disfigures our coasts, prevents swimming and makes life impossible for local residents,' French Prime Minister François Bayrou recently told reporters. But Comito said such vessels are 'massively expensive' and not a popular option, noting that another option — using heavy equipment —- is labor-intensive. 'You have to be careful because there could be sea turtle eggs affected,' he said. 'It's not like you can go in there and massively rake and scrape the whole thing.' Some Caribbean islands struggle financially, so most of the cleanup is done by hotels, with some offering guests refunds or a free shuttle to unaffected beaches. Every year, the amount of sargassum expands in late spring, peaks around summer and starts to decline in the late fall or early winter, Barnes said. The new record set is hardly stationary — experts said they expect even more sargassum for June.
The Independent
2 days ago
- Business
- The Independent
Scientists say a record amount of seaweed hit the Caribbean and nearby areas in May
A record amount of sargassum piled up across the Caribbean and nearby areas in May, and more is expected this month, according to a new report. The brown prickly algae is suffocating shorelines from Puerto Rico to Guyana and beyond, disrupting tourism, killing wildlife and even releasing toxic gases that forced one school in the French Caribbean island of Martinique to temporarily close. The amount — 38 million metric tons — is the biggest quantity of algae observed across the Caribbean Sea, the western and eastern Atlantic and the Gulf of Mexico since scientists began studying the Great Atlantic Sargassum Belt in 2011, said Brian Barnes, an assistant research professor at the University of South Florida who worked on the report published on Monday by the University of South Florida's Optical Oceanography Lab. The previous record was set in June 2022, with some 22 million metric tons. 'The peaks just seem to keep getting bigger and bigger year after year,' he said. But scientists don't know why yet. 'It's the million-dollar question,' he said. 'I don't have a supremely satisfying answer.' Three different types of sargassum exist in the Caribbean and nearby areas, reproducing asexually as they remain afloat thanks to tiny air sacs. They thrive in different ways depending on sunlight, nutrients and water temperature, factors that scientists are currently studying, Barnes said. Experts also have said that agricultural runoff, warming waters and changes in wind, current and rain could have an effect. While large clumps of algae in the open ocean are what Barnes called a 'healthy, happy ecosystem' for creatures ranging from tiny shrimp to endangered sea turtles, sargassum near or on shore can wreak havoc. It can block sunlight that coral reefs need to survive, and if the algae sinks, it can smother reefs and sea grasses. Once it reaches shore, the creatures living in the algae die or are picked off by birds, Barnes said. Huge piles of stinky seaweed also are a headache for the Caribbean, where tourism often generates big money for small islands. 'It is a challenge, but it's certainly not affecting every single inch of the Caribbean,' said Frank Comito, special adviser to the Caribbean Hotel and Tourism Association. In the popular tourist spot of Punta Cana in the Dominican Republic, officials have invested in barriers to prevent sargassum from reaching the shore, he said. In the Dutch Caribbean territory of St. Maarten, crews with backhoes were dispatched in late May as part of an emergency clean-up after residents complained of strong smells of ammonia and hydrogen sulfide, which can affect a person's respiratory system. 'The smell is quite terrible,' Barnes said. Meanwhile, in the French Caribbean, officials expect to soon use storage barges and an upgraded special vessel that can collect several tons of seaweed a day. The sargassum 'disfigures our coasts, prevents swimming and makes life impossible for local residents,' French Prime Minister François Bayrou recently told reporters. But Comito said such vessels are 'massively expensive' and not a popular option, noting that another option — using heavy equipment —- is labor-intensive. 'You have to be careful because there could be sea turtle eggs affected,' he said. 'It's not like you can go in there and massively rake and scrape the whole thing.' Some Caribbean islands struggle financially, so most of the cleanup is done by hotels, with some offering guests refunds or a free shuttle to unaffected beaches. Every year, the amount of sargassum expands in late spring, peaks around summer and starts to decline in the late fall or early winter, Barnes said. The new record set is hardly stationary — experts said they expect even more sargassum for June. ____
Yahoo
4 days ago
- General
- Yahoo
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts
Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts originally appeared on Parade. Reheating leftovers is basically an American culinary tradition. I know I do it as often as possible—why wouldn't I?Despite how common the habit is, most people don't realize how important it is to do it properly. (I didn't!) And I don't mean this in terms of etiquette: It's a matter of food safety and hygiene.🩺SIGN UP for tips to stay healthy & fit with the top moves, clean eats, health trends & more delivered right to your inbox twice a week💊Yes, really. Improperly reheating last night's dinner can expose you and your family to dangerous bacteria that can make you seriously sick, according to food safety experts. Fortunately, staying safe comes down to one simple step you'll likely never forget again—at least not after reading see everything you need to know about reheating leftovers. Bon appétit (a second time; safely)!Related: The crucial step most people miss when reheating leftovers in the microwave? Stirring it. 'To reheat food properly, you need to reach 165˚F. This is not an arbitrary number; it is the temperature required to kill microbes that grow during food storage," Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health, tells Well, your food won't reach that temperature unless it's stirred. "Not doing so creates pockets of cooler areas in food where the microbes continue to survive, multiply and can cause disease," Roberts The Worst Things to Eat and Drink at the Airport, According to Food Safety Experts 'Microwaves work by causing molecules to vibrate which results in heat. However, you have probably noticed they don't heat evenly. This is in part because some molecules such as water are better at generating heat than others," Dr. Roberts explains. "To evenly disperse the water, we stir. In fact, some recipes call for adding water prior to microwaving and have steps for stirring."If you skip these steps, you will likely find a meal that is hot on the outside and frozen in the center. She adds, "If long as you follow the instructions and stir your leftovers, the microwave can be as safe as a stovetop or oven, and much faster.'Related: "If you skip stirring, portions of your food may not reach a safe internal temperature, which is necessary to kill harmful bacteria that may have grown during storage," says a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF. "This can increase your risk of foodborne illness, as even small amounts of food from underheated areas can introduce enough bacteria to cause illness.'As for which types those are? 'Almost all bacteria can grow in foods that are not properly reheated, including those that cause disease and spoilage," says Dr. Roberts. "The biggest concerns are the microbes that cause illness when you eat them like Salmonella and Campylobacter."Others include Listeria and E. coli, adds Reese. "These can survive microwaving if you have under-heated areas of food," he explains. "Food, no matter how it is reheated, needs to get to a safe internal temperature. When it doesn't, you are putting yourself at extreme risk for getting sick from it."Finally, keep in mind that viruses also dislike high temperatures and reheating is a way to destroy them, adds Dr. According to , co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety, some foods can be "like playing roulette when you don't heat them evenly." This includes any dish that is layered, like a lasagna recipe or a holiday casserole, which requires proper reheating throughout all of its layers. "Foods that are rich in protein, particularly eggs and seafood, and starchy foods such as rice, potatoes and pasta are some of the riskiest of all," he continues. Dr. Roberts also points to raw meats and seafood. "These items should be heated thoroughly and carefully to prevent uneven heating," she spots tend to occur more in dense foods or larger portions, Yakas explains. "Dense foods include proteins such as meat and poultry, casseroles and mixed dishes," she notes. "Soups, sauces and gravies with thicker consistencies can also contain more cold spots.'Related: Yes. In fact, some foods aren't necessarily riskier because of what they are, but because of how they were stored or prepared in the first place. "Cooked foods should be stored in the refrigerator within two hours of preparation. This includes leftovers from restaurants and our own homes," says Dr. Roberts. "Failure to store in a timely manner increases the risk. Age is also important; the longer we keep food, the higher the risk."Be sure to discard leftovers within three to four days of initial preparation, she adds. It may seem obvious, but practicing good hygiene goes a long way when it comes to food safety. "First, make sure that you wash your hands with warm water and soap, scrubbing for 20 seconds then rinsing and drying them thoroughly," says Yakaa. According to Dr. Roberts, the safest way is to use a food thermometer. "Ensure that no matter what method you use, your foods reach 165˚F throughout," she agrees, noting that you can keep it warm (135˚F/57˚C or above) while serving or store it in the fridge within two hours. "Wash your hands again after reheating the leftovers," she It's also generally safer to reheat food in the stove or oven."Stovetop and oven reheating methods may lack the convenience of the microwave's speedy heating, however, you're less likely to make yourself sick by not reheating these foods properly," Reese says. "You will still need to stir your reheated foods no matter the heating method used, but you're less likely to suffer foodborne illnesses from stovetop or oven-reheated foods." "Check to see how old the leftovers are," says Yakas. "A best practice is to label leftovers when initially storing. If the leftovers were properly refrigerated within two hours of initial cooking, they can be consumed within three to four days." Finally, remember that not all food storage containers are safe for reheating foods. "If microwaving, place the food in a ceramic or microwave-safe bowl," says Yakas. "For sauces, soups and gravies, reheat them by boiling them on a stovetop." Up Next:Jill Roberts, PhD, MS, MPH, CPH, a microbiologist and associate professor specializing in food safety at University of South Florida's College of Public Health Lisa Yakas, MS, a food scientist, microbiologist and Senior Account Manager of Product Certification at public health standards organization NSF Jason Reese, co-founder and partner at the law firm Wagner Reese who specializes in personal injury and food safety Skipping This Step When Reheating Leftovers Creates Dangerous Bacteria, According to Food Safety Experts first appeared on Parade on Jun 1, 2025 This story was originally reported by Parade on Jun 1, 2025, where it first appeared.
The Independent
12-05-2025
- Science
- The Independent
Beachgoers beware! A record algae bloom is headed for South Florida
Large and often smelly brownish-colored algae blobs are headed for South Florida shores once again. But this time, they're even bigger. In fact, the amount of sargassum seaweed aimed at Floridians increased last month, with amounts in the eastern Caribbean Sea and west Atlantic Ocean reaching 'surprisingly high levels,' note scientists. Researchers at the University of South Florida's Optical Oceanography Lab said levels were 200 percent higher than their historical records in April in both areas, and the total amount in all regions combined was 150 percent higher. 'Furthermore, this total amount was 40 percent higher than the all-time high in June 2022, which makes 2025 a new record year,' they said. So what does this mean for Floridians, the state's ecosystems, and other inhabitants? What is a sargassum bloom? Sargassum blooms are massive accumulations of brown seaweed that originate in the Atlantic Ocean and float on the surface of the water. The seaweed provides habitat for crabs, shrimp, threatened sea turtles, and fish. They're also filled with plastic. Historically, most of it was located in the Sargasso Sea, but the geographic range for sargassum expanded in 2011. Now, massive amounts from the new 5,000-mile region called the 'Great Atlantic Sargassum Belt' head west into the South Atlantic and Gulf of Mexico. What's causing the historic increase? Researchers believe the beach-choking blooms are tied to strong ocean currents and wind that help to create ideal growing conditions for the algae. The nutrients that are necessary for multiple kinds of blooms were driven by the shifting winds. Winds and currents carry the seaweed around to Florida. This year, scientists say that the exact reasons for the new historical records need to be investigated, although most were due to local growth and the seaweed's movement. 'Over the last month, we saw somewhere around 31 million metric tons of sargassum, which is the highest amount we've ever recorded in this area and [it] would be the largest macroalgae bloom ever,' Dr. Brian Barnes told News 6. Higher temperatures due to climate change may also be a factor, one scientist told The Miami Herald. But, another expert said hot water temperatures could hurt growth. May is expected to see a continued increase in most regions. The typical peak is in the summer. Why do we care about them? Florida has spent millions of dollars on clean-up over the last few years. Tourism is adversely affected when beaches close. But, there are also harmful health effects — for humans and animals. Brown tides can smother coral reefs and disrupt nesting grounds for sea turtles. Sargassum is not toxic unless it's rotten. If it is, it releases a hydrogen sulfide gas that can irritate your eyes, nose and throat. People with prior respiratory conditions may have trouble breathing after inhaling it. Its smell is reminiscent of rotten eggs. In addition to other contaminants, sargassum may contain high levels of heavy metals, including arsenic and cadmium. To protect themselves and their families, people should avoid touching or swimming near the seaweed, close their windows and doors if they live near the beach, limit their time on the beach if they have respiratory issues, and use gloves to handle seaweed. 'Stay away from the beach if you experience irritation or breathing problems from hydrogen sulfide — at least until symptoms go away,' the Florida Fish and Wildlife Conservation Commission advises.
