While scientists aren't completely sure what is causing populations of bivalves to die out, changes in their environments may be the culprit.
Scallops and oysters are a favorite amongst diners around the world, but they soon may no longer be on the menu due to an overwhelming drop in their populations.
Currently, scientists are unsure what may be causing this.
In the last two years, one oyster farm in Vancouver, British Columbia experienced the demise of nine-tenths of its harvest.
America's Pacific Northwest coast experienced a massive oyster die-off in 2008, which they're still reeling from.
And since 2010, the survival of scallop hatchlings near Vancouver Island has been on the decline.
One possible explanation is the once cold waters are warming due to climate change, and in turn affecting the bloom times for the zooplankton that the shellfish feed on.
An oyster herpes virus is responsible for the demise of 26 percent of France's oyster population since 2008, and is also believed to have infected Australian oysters.
Increasingly acidic water has also been blamed. The U.S. National Oceanic and Atmospheric Administration believes the increasing levels of carbon dioxide in the atmosphere directly relates to the decrease in the ocean's pH levels.
This makes it difficult for baby bivalves to grow thick shells, making them prone to disease and parasites.
In order to combat the deaths, farmers in the Pacific Northwest have resorted to adding sodium bicarbonate to their hatcheries to give the baby shells a chance to harden.
