This states that anchovies will secrete, not contain, domoic acid after ingesting P. australis. It is not implied that anchovies secreting domoic acid must contain that acid, nor that domoic acid in the water builds up in anchovies’ bodies.

This explains why a decrease in P. australis numbers makes the anchovies safe. Once the plankton are less prevalent, the domoic acid in anchovies lowers to safe levels.

This does not imply that high P. australis numbers cause anchovies to contain domoic acid. It is possible that P. australis does not naturally produce or contain domoic acid, in which case its relationship to the anchovies remains unexplained.

This does not explain why locally caught anchovies are safe to eat. It does not imply that the surviving anchovies are in any way safer to consume.

This establishes a condition necessary for the survival of P. australis, but does not imply that a decrease in plankton must accompany a decrease in domoic acid. It is possible the plankton died for a different reason and domoic acid is still prevalent in the water.