. Author manuscript; available in PMC: 2019 Aug 7.

Published in final edited form as: J Expo Sci Environ Epidemiol. 2019 Feb 6:10.1038/s41370-019-0119-4. doi: 10.1038/s41370-019-0119-4

Table 5 –

Number of samples obtained for each type of seafood and the percentage of samples that had a detectable concentration of at least one non-carcinogenic PAH.

Area	Seafood	Number sampled	Number with PAH detections	Percent detects
Non-oiled	Fish	167	132	79%
	Shrimp	49	17	35%
	Oyster	76	34	45%
	Crab	43	14	41%
Oiled	Fish	288	194	67%
	Shrimp	56	40	71%
	Oyster	23	13	57%
	Crab	19	17	90%