Fish Tissue Sampling Data: 1998-1999



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Texas Department of Health


This document is a compendium of contaminant data for fish and shellfish samples collected by the Seafood Safety Division of the Texas Department of Health (TDH) in calendar years 1998 and 1999. These data have been used to assess the potential health risks from chemical contaminants associated with consuming fish and shellfish from the sampled water bodies. All regulatory decisions made by the Seafood Safety Division are based upon these data. All tissue data are based on laboratory analyses of the edible fillets of fish (skin off) and the edible portions of shellfish. The data tables show the results for all chemical analyses, even if no contaminants were detected. All values are given in wet weight concentration, although some were converted mathematically into wet weight concentrations from dry weight concentrations reported by the laboratory. Each converted value is noted in the appropriate table. Detectable/quantifiable contaminant concentrations are shaded in the data tables. Additional information regarding sampling site locations in this most recent volume of fish tissue data. This includes locator and site maps for each samplings area, a brief verbal description of each sample site, latitude and longitude for each sample site (recorded in the field by Global Positions System (GPS) receiver), and the Texas Natural Resource Conservation Commission (TNRCC) stream segment and sequence in which each site is located. The Texas Department of Health laboratory in Austin analyzed all samples, with the following exceptions. All dioxin and furan analyses were performed by Brehm Research Laboratories at Wright State University in Dayton, Ohio. The USGS laboratory in Denver, Colorado analyzed the Lake Worth and Rio Grande samples. The butyl tin compounds reported for Clear Lake/Galveston Bay were analyzed by the Geochemical and Environmental Research Group at Texas A&M University in College Station, Texas.


632 pages


seafood contaminants, sampling, food safety