Organic contaminant exposure in the Lake St. Clair food web

Abstract

Chemical concentrations and distributions in an aquatic food web were studied to quantify the relative importance of chemical properties versus food web processes in determining exposure dynamics of organic contaminants in aquatic ecosystems. Five organochlorines were measured (Pentachlorobenzene QCB, Hexachlorobenzene HCB, Octachlorostyrene OCS, Dichlorodiphenyldichloroethylene DDE and Polychlorinated Biphenyls PCBs) in the food web of Lake St. Clair. Levels of QCB in aquatic organisms ranged from 1.0 to 25 µg kg⁻¹ lipid, and levels of HCB ranged from 10 to 410 µg kg⁻¹ lipid. More elevated concentrations of OCS (13 to 392 µg kg⁻¹ lipid), DDE (162 to 11 986 µg kg⁻¹ lipid) and PCB (650 to 64 900 µg kg⁻¹ lipid) were observed. Organism — water equilibrium ratios were calculated for all species sampled to quantify the importance of food web processes in regulating contaminant exposure dynamics. Correlations of organism — water equilibrium ratios with body size were not significant for QCB, HCB and OCS (P>0.1), but were found to be significant for DDE and PCB (P<0.01).

Results support the conclusion that both chemical properties and food web dynamics regulate the distribution and concentration of organochlorines in aquatic ecosystems. Food web processes are important, however, for chemicals, that are not metabolized and have octanol — water partition coefficients (log K _ow) greater than 5.5.