This practice describes procedures for determining the potential of an effluent to cause flavor impairment of fish flesh.

Formerly under the jurisdiction of Committee E47 on Biological Effects and Environmental Fate, this practice was withdrawn in May 2006. See also: Standard Practice E1810 for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish.

1.1 This practice describes procedures for determining the potential of an effluent to cause flavor impairment of fish flesh. Fish can be exposed to effluent either caged at contaminated sites adjacent to a discharge, or to dilutions of an effluent in a laboratory. Depending upon the uptake rate of the chemicals from the discharge into the flesh, 1 day to several weeks might be required before an off flavor is detectable. However, an exposure of 10 days is usually adequate. This practice is applicable to fish in either fresh or salt water.

1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.Specific hazard statements are given in Section 7.