NIOSHTIC-2 Publications Search
Technical assistance report no. TA-77-35, Bluewater Seafood Products, Cleveland, Ohio.
Hollett BA; Peteet D; Colligan MJ; Singal M
Cincinnati, OH: U.S. Department of Health, Education, and Welfare, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, TA 77-35, 1978 Jul; :1-19
In response to a request from OSHA to investigate illness among 40 of 168 employees on the first shift at the Bluewater Seafood Products facility, Cleveland, Ohio, an evaluation was made consisting of environmental sampling, work area studies, interviews with employees and hospital personnel, and investigation of behavioral characteristics. No exposures to toxic materials were uncovered during the environmental sampling task. Two incidents of carbon-monoxide (630080) exposure resulting from a faulty frying unit had been experienced by many of the employees. A transitory problem was found in the exhaust system for a carbon-dioxide (124389) refrigeration hood which may have been a contributing factor to the illnesses. Two workers who had lost consciousness worked in this area of the facility. Twice as many workers from this area of the building were ill and workers from this area also had the highest mean number of symptoms per worker. Behavioral studies indicated that psychological processes may have also been responsible for some of the symptoms. Conditions brought on by work stress may have caused the employees to suspect a toxic exposure, as they were aware of the exposures to carbon-monoxide in the past. Recommendations were made to upgrade the ventilation system and avoid any further carbon-dioxide buildups.
NIOSH-Author; TA-77-35; Region-5; Hazard-Unconfirmed; NIOSH-Technical-Assistance-Report; Workplace-studies; Air-quality-measurement; Behavioral-testing; Group-behavior; Psychological-factors; Job-stress; Physiological-response; Toxic-gases
Field Studies; Technical Assistance
NTIS Accession No.
National Institute for Occupational Safety and Health
Page last reviewed: November 13, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division