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.