Chloroanisoles as indoor pollutants originating from PCP-metabolism

Air and material samples were taken from 5 houses to identify the source of musty odour residents of frame-houses were complaining about and analysed with respect to chlorophenols and chloroanisoles. Meticulous analysis resulted in the identification of chloroanisoles, mainly 2,3,4,6-tetrachloroanisole. Chloroanisoles. formed by metabolism of PCP have been well known to contaminate food or wine. But, since it is quite clear that anisoles were not components of building materials used in the houses, an explanation for chloroanisole formation is proposed. Localized dampness probably favours microbial growth associated with metabolic conversion of chlorophenols to the corresponding chloroanisoles, primarily 2,3,4,6-tetrachloroanisol, which spread throughout the buildings, resulting in the observed odours. Chaetomium and Penicillium species have been identified to metabolise PCP and other chlorinated phenols to the corresponding chloroanisoles. On the basis of currently available toxicological data, a health risk of the occupants from exposure to measured concentrations of chloroanisoles can not be derived.