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Respiratory symptoms among crab processing workers in Alaska: epidemiological and environmental assessment.
Ortega-HG; Daroowalla-F; Petsonk-EL; Lewis-D; Berardinelli-S Jr.; Jones-W; Kreiss-K; Weissman-DN
Am J Ind Med 2001 Jun; 39(6):598-607
BACKGROUND: Crab processing workers may develop respiratory symptoms and specific IgE responses, but the risk factors have not been fully described. METHODS: In 1998, 107 workers at a crab processing facility completed a survey both at the beginning and end of the processing season. The surveys included standardized symptom questionnaires, spirometry, and serological testing, as well as measurement of workplace airborne crab allergens and microscopic analysis of aerosolized materials. RESULTS: Over the crab processing season, asthma-like symptoms developed in 26% of study participants and bronchitic symptoms in 19%. Only 9% of those with new asthma-like symptoms were IgE-sensitized to crab at the end of the season. Among the crab processing jobs, butchering and degilling workers had the highest incidence of respiratory symptoms. CONCLUSIONS: Both personal and process-related factors appear to affect the development of respiratory symptoms in crab processing workers. In this study, crab specific IgE was not detected in most of the workers with new symptoms.
Respiratory-system-disorders; Respiratory-irritants; Allergic-reactions; Aerosol-particles; Microscopic-analysis; Food-processing-workers; Food-handlers; Food-processing; Author Keywords: occupational asthma; bronchitis; crab; IgE; environmental assessment
Dr. Hector G. Ortega, National Institute for Occupational Safety and Health, Division of Respirator y Disease Studies, 1095 Wil lowda le Road, Suite 2800, Morgantown, WV 26505
Issue of Publication
American Journal of Industrial Medicine
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division