The average OCP content was lowest in L. chinensis at
258.3 ng g1 (lw). Numerous factors, both external and internal, affect
the ability of seafoods to accumulate OCPs. Two of the most
important factors are trophic level in the food chain and body lipid
content. Because the OCPs are fat soluble compounds, they can
accumulate effectively in adipose tissues. Total body lipid had a
great effect on the accumulation of OCPs, specifically DDTs. In
addition, OCPs can be accumulated continuously in seafoods at different
trophic levels in the food chain.