The Newsroom    Published Tuesday, Oct. 30, 2012, 11:15 AM
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Researchers will take a deep look at Gulf seafood safety

Houston Chronicle, October 30, 2012

Could hydrocarbons from the 2010 Deepwater Horizon explosion be building up in people through the seafood they commonly eat — brown shrimp, white shrimp, oysters, blue crab, redfish, speckled trout and mackerel — and what does it mean if they are? UTMB’s Sharon Petronella Croisant, John Sullivan and Cornelis Elferink are helping to answer that question.


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