PCBs in Fish and Shellfish

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What and where are PCBs?

• PCBs (polychlorinated biphenyls) are a group of industrial chemicals.
• PCBs were once used in electrical transformers, plastics, and lubricating oils, but were banned in the US in the 1970s.
• PCBs persist in the environment from spills, leaks, and improper disposal. They can remain for many years in soil and the sediment under rivers, lakes and other water bodies.
• PCBs may also be found in fish and shellfish. These foods can contain high levels of PCBs in some areas.

What is the health concern for humans?

• High levels of PCBs:
  • can increase cancer risk.
  • can harm the developing fetus and infant, which can include effects on growth and learning.
• Women can pass PCBs on to their babies during pregnancy and breastfeeding.

Should I still eat fish?

• Yes!  Low-contaminant fish are an important part of a healthy, well-balanced diet. 
• Fish are a good source of protein, vitamins, and are a primary source of heart-healthy omega-3 fatty acids. 
• Eating two servings of fish per week is good for you, according to the American Heart Association.
• If you are pregnant, eating low-contaminant fish may help the baby’s brain develop.

If PCBs are present, which fish pose the greatest risk?

• Fatty fish, bottom feeders, and fish that eat other fish.
• Larger, older fish.

How can I reduce my risk?

• If you catch your own fish, follow the Office of Environmental Health Hazard Assessment’s (OEHHA) fish advisories for California water bodies.
• Keep in mind that PCBs accumulate in the skin, fat, and some internal organs of fish or shellfish.
• Trim the fat, remove the skin, and fillet the fish before cooking. Eat only the skinless fillet (meat).
• For crab and lobster, remove the internal organs (“guts,” “butter,” or “tomalley”) and rinse out the body cavity before cooking.
• Bake or grill fish in a way that lets the juices drain away. Throw away the cooking juices.
• Boil or steam crab and lobster, and discard the cooking liquid.
• Do not use the fat, skin, organs, juices, or the whole fish or shellfish, in soups and stews.

Where can I learn more?

• OEHHA Fish Advisory Program in California
• Biomonitoring California (PCBs Fact Sheet)
• ToxFAQ^TM – PCBs (ATSDR)
• Learn about Polychlorinated Biphenyls (US EPA)