Why it’s important to clean up fishing line

Anza_duckThis handsome bird is a male Ring-necked Duck, but not a happy one. I spotted him splashing in a small lake where a tangle of thin tree branches hung low over the water. A duck having a bath, I thought. Then, as he took a break from splashing and his head drooped so low that his bill went under the surface of the water, Maybe not.

His right foot was caught in a snarl of fishing line and attached to one of the submerged tree branches. The foot was bloody and, from what I could see, the leg broken, probably as a result of his attempts to free himself. There was absolutely no way he could have escaped the fishing line on his own: it was wrapped many times around his foot, the branch, and other branches. It probably caught his foot loosely at first, while he was diving for food; then, as he tugged at it, pulled tighter and tighter, until he was trussed to that branch and pulling against his own flesh when he struggled. Fishing line is made not to snap.

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Think like a scientist: human-driven selection

A salmonella outbreak on chicken has hospitalized over a hundred people so far. Salmonella is on a lot of chicken; if you cook chicken at all regularly, you have definitely purchased and handled salmonella-tainted chicken. But that’s okay, because you cook it, and the bacteria die from the heat, and then the chicken does not kill you. No worries!

This chicken might want to kill you... Photo by Ido Mor

This chicken might want to kill you…
Photo by Ido Mor

Except that those 100+ sick people probably weren’t eating chicken sushi. Even if they did all manage to undercook their chicken, there’s this: a Costco found salmonella on its rotisserie chicken after they were cooked at 180 Fahrenheit. Chicken is “safe” when it’s cooked at 165 Fahrenheit, so 180 should be extra safe. Now, I’m not a salmonella investigator; maybe Costco lied about its cooking temperature, or maybe someone handled raw chicken and then the rotisserie chicken and that’s how they got contaminated. But there is a third option: maybe a strain of salmonella has evolved, under selection driven by you and me and everyone else who cooks their chicken, to survive cooking.

We all know what natural selection can do, how the pressure of competing with other individuals and evading predators and finding food and staying the right temperature so that you can make the most babies can drive the evolution of “forms most beautiful and most wonderful” (Darwin).

A form beautiful and wonderful: male greater kudu in Kenya.

A form beautiful and wonderful: male greater kudu in Kenya.

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