Where It Comes From
Unintentional by-product of making other chlorinated chemicals; released by waste incineration and open burning; impurity in some older pesticides [1][2].
How You Are Exposed
Mostly by eating contaminated food—especially fatty meats, dairy, and fish from polluted waters; also by breathing air near sources or contacting contaminated soil or sediment; some workplaces [1][2].
Why It Matters
Persists and bioaccumulates; animal studies show liver and thyroid effects and immune changes; human data are limited [1].
Who Is at Risk
Workers at chlorination or incineration facilities; people who frequently eat fish from affected waters; pregnant or breastfeeding people and infants (can cross the placenta and enter breast milk) [1].
How to Lower Your Exposure
Follow local fish advisories; choose lean meats and low‑fat dairy and trim fat/skin from fish; avoid open burning of waste; control household dust and wash hands; use workplace protections (ventilation, PPE) [2][3].
References
- [1]WHO/IPCS. Pentachlorobenzene. Concise International Chemical Assessment Document 60. 2004.
- [2]U.S. EPA. Persistent Organic Pollutants: Pentachlorobenzene (PeCB) overview.
- [3]U.S. EPA. National Fish Advisories and local fish consumption guidance.