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oa Current Allergy & Clinical Immunology - Occupational dermatitis in food processing workers with a special focus on the seafood processing industry - a review : allergies in the workplace

Volume 25, Issue 2
  • ISSN : 1609-3607

 

Abstract

Work-related skin problems are highly prevalent in food handlers and seafood processing workers. More than 50% of seafood processing workers report recurrent symptoms in the past year. Previous studies have reported that a large proportion (75%) of contact dermatitis in these workers is irritant in nature and is due to wet work, exposure to detergents with frequent hand washing, and seafood products such as fish juice and fish skin. Type IV allergic contact dermatitis has been reported to chemical agents such as rubber additives and biological agents such as garlic and onions. Protein contact dermatitis is caused by high-molecular-weight proteins including seafood and other food additives and spices. Future studies need to focus on the prevalence of patterns of type IV allergic sensitisation to various workplace allergens in seafood processing workers, as well as the risk factors for contact dermatitis and other occupational dermatoses among seafood handlers.

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/content/caci/25/2/EJC123714
2012-06-01
2019-12-10

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