Tetrachloro-o-benzoquinone as a Component in Bleached Kraft Chlorination Effluent Toxic to Young Salmon

1969 ◽  
Vol 26 (11) ◽  
pp. 3055-3067 ◽  
Author(s):  
B. S. Das ◽  
S. G. Reid ◽  
J. L. Betts ◽  
K. Patrick
Keyword(s):  
Sulfur Dioxide ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Sodium Borohydride ◽  
Water Solution ◽  
Substantial Loss ◽  
Experimental Support ◽  
Toxic Component ◽  
Atlantic Salmon Salmo Salar ◽  
Low Concentrations

Evidence is given that tetrachloro-o-benzoquinone is involved in the toxicity of bleached kraft chlorination effluent (BKCE) to young Atlantic salmon, Salmo salar. The main experimental support was isolation of tetrachlorocatechol from whole BKCE and from a BKCE fraction toxic to salmon, after reduction of both with sodium borohydride. Tetrachloro-o-benzoquinone was shown to be toxic to salmon at low concentrations. Instability of the toxic component in BKCE and substantial loss of toxicity upon treatment of BKCE with sulfur dioxide agreed with the properties of tetrachloro-o-benzoquinone in water solution.

Electrical Responses of the Olfactory Epithelium of Atlantic Salmon (Salmo salar)

1971 ◽  
Vol 28 (4) ◽  
pp. 565-572 ◽  
Author(s):  
A. M. Sutterlin ◽  
N. Sutterlin
Keyword(s):  
Amino Acids ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Olfactory Epithelium ◽  
Spike Activity ◽  
Olfactory Mucosa ◽  
Oscillatory Activity ◽  
Atlantic Salmon Salmo Salar ◽  
Low Concentrations ◽  
Complex Solutions

Multiunit spike activity was recorded from the olfactory mucosa of Atlantic salmon (Salmo salar) using metal-filled glass microelectrodes. A number of simple and complex solutions were tested for stimulatory effectiveness. Amino acids as a class of compounds were highly stimulatory; little or no response was obtained to a variety of simple sugars, n-aliphatic acids, alcohols, or amino-substituted alcohols. An increase in asynchronous spike activity was evoked by low concentrations of amino acids and oscillatory activity was evoked by higher concentrations of amino acids. Brief treatment of the epithelium with dilute solutions of HgCl2 blocked the chemosensitivity of the receptors.

Temperature Selection of Atlantic Salmon (Salmo salar) and Brook Trout (Salvelinus fontinalis) as Influenced by Various Chlorinated Hydrocarbons

1973 ◽  
Vol 30 (8) ◽  
pp. 1091-1097 ◽  
Author(s):  
R. H. Peterson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Brook Trout ◽  
Polychlorinated Biphenyl ◽  
Salvelinus Fontinalis ◽  
Vertical Gradient ◽  
Temperature Selection ◽  
Atlantic Salmon Salmo Salar ◽  
Low Concentrations ◽  
Exposure Levels

The effects of previous exposure to p,p′-DDT, o,p′-DDT, p,p′-DDD, p,p′-DDE, and methoxychlor on temperature selection by juvenile Atlantic salmon (Salmo salar) in a horizontal temperature gradient were similar. Exposure to low concentrations resulted in no change or a decrease in selected temperatures as compared to control values of about 16 C. Exposure to higher concentrations raised selected temperatures. The concentrations of the substances required to produce a given effect varied as: p,p′-DDT≥p,p′-DDD> methoxychlor >o,p′-DDT>p,p′-DDE. Exposure levels of p,p′-DDA≤ 8 ppm did not alter temperature selection nor did exposure to Aroclor® 1254, a polychlorinated biphenyl (PCB) preparation at 2 ppm. Aldrin lowered temperature selection at 0.1–0.15 ppm. In a vertical gradient, brook trout (Salvelinus fontinalis) previously exposed to p,p′-DDT and p,p′-DDD selected higher temperatures than controls.

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 ◽  
Vol 32 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Sjofn Sigurgisladottir ◽  
Margret S. Sigurdardottir ◽  
Helga Ingvarsdottir ◽  
Ole J. Torrissen ◽  
Hannes Hafsteinsson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar

Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

2005 ◽  
Vol 68 (7) ◽  
pp. 1336-1339 ◽  
Author(s):  
L. L. NESSE ◽  
T. LØVOLD ◽  
B. BERGSJØ ◽  
K. NORDBY ◽  
C. WALLACE ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Salmonella Enterica ◽  
Most Probable Number ◽  
Fish Feed ◽  
Internal Organs ◽  
Probable Number ◽  
Atlantic Salmon Salmo Salar ◽  
Gastric Intubation

The objective of our experiments was to study the persistence and dissemination of orally administered Salmonella in smoltified Atlantic salmon. In experiment 1, salmon kept at 15°C were fed for 1 week with feed contaminated with 96 most-probable-number units of Salmonella Agona per 100 g of feed and then starved for 2 weeks. Samples were taken from the gastrointestinal tract and examined for Salmonella 1, 2, 8, 9, 15, and 16 days after the feeding ended. In experiment 2, Salmonella Agona and Montevideo were separately mixed with feed and administered by gastric intubation. Each fish received 1.0 × 108, 1.0 × 106, or 1.0 × 104 CFU. The different groups were kept in parallel at 5 and 15°C and observed for 4 weeks. Every week, three fish in each group were sacrificed, and samples were taken from the skin, the pooled internal organs, the muscle, and the gastrointestinal tract and examined for the presence of Salmonella. The results from the two experiments showed that the persistence of Salmonella in the fish was highly dependent on the dose administered. Salmonella was not recovered from any of the fish that were fed for 1 week with the lowest concentration of Salmonella. In the fish given the highest dose of Salmonella, bacteria persisted for at least 4 weeks in the gastrointestinal tract as well as, to some extent, the internal organs. The present study shows that under practical conditions in Norway, the risk of Salmonella in fish feed being passed on to the consumer of the fish is negligible.

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