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Poison shyness
Poison shyness is a behaviour whereby an animal that has ingested a toxic substance subsequently avoids ingesting that substance again. Animals learn an association between the odour of a toxic substance and its toxicity. This allows them to detect and avoid the toxin when it is next encountered. Poison shyness occurs naturally in animals, usually generalists, that have evolved the behaviour to avoid toxicosis. It is often observed as bait shyness during attempts at pest control, when poisoned baits for insects and mammals are ingested at sublethal doses; the target species subsequently detect and avoid these poisoned baits. 〔Naheed, G. and Khan, J., (1989). "Poison shyness” and “bait shyness” developed by wild rats (Rattus rattus L.). I. Methods for eliminating “shyness” caused by barium carbonate poisoning. Applied Animal Behaviour Science, 24: 89-99〕 This learned behaviour is technically known as conditioned food aversion learning.〔Clapperton, B.K. (2006). A review of the current knowledge of rodent behaviour in relation to control devices. Science for Conservation, 263.()〕
==In nature==
For any organism to survive, it must have adaptive mechanisms to avoid toxicosis. In mammals, a variety of behavioral and physiological mechanisms have been identified that allow them to avoid being poisoned. First, there are innate rejection mechanisms such as the rejection of toxic materials that taste bitter to humans. Second, there are other physiologically adaptive responses such as vomiting or alterations in the digestion and processing of toxic materials. Third, there are learned aversions to distinctive foods if ingestion is followed by illness.
A typical experiment tested food aversion learning in Squirrel monkeys (''Saimiri sciureus'') and common marmosets (''Callithrix jacchus''), using several kinds of cues. Both species showed one-trial learning with the visual cues of color and shape, whereas only the marmosets did so with an olfactory cue. Both species showed a tendency for quicker acquisition of the association with visual cues than with the olfactory cue. All individuals from both species were able to remember the significance of the visual cues, color and shape, even after 4 months. However, illness was not necessarily prerequisite for food avoidance learning in these species, for highly concentrated but non-toxic bitter and sour tastes also induced robust taste aversion learning and retention.〔Laska, M. and Metzker, K., (1998). Food avoidance learning in squirrel monkeys and Common Marmosets. Learn Mem., 5(3): 193–203〕
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