• small amounts (at parts per billion [ppb] to parts per million [ppm] concentrations) can be tasted in water. (cdc.gov)
  • Very small amounts of chlorophenols can also make fish taste bad. (cdc.gov)
  • However, low levels of chlorophenols in water, soil, or sediment are broken down by microorganisms and are removed from the environment within a few days or weeks. (cdc.gov)
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