AQUATIC LIFE CRITERIA ARE PROTECTIVE AGAINST COPPER-CAUSED IMPAIRMENT OF OLFACTION IN SALMONID FISHES

摘要

Water chemistry matters in olfactory responses of fish exposed to Cu, similar to the importance of water chemistry in the acute and chronic toxicity of Cu and other metals to aquatic organisms (Meyer et al. 2007). Therefore, statements that Cu concentrations as low as 1 to 2 μg/L impair olfaction in fish should be interpreted cautiously, unless the chemistry of the water body of concern and the predicted threshold Cu concentration for olfactory impairment (as predicted by, for example, the unified freshwater-saltwater Cu-olfactory BLM) are also discussed. Otherwise, misleading impressions might be conveyed about the potential olfactory effects of Cu.