Abstract
In this study the lung function status of women workers in seafood industry in India (especially in Tuticorin district) were examined. One hundred and five women workers were randomly selected from five seafood-processing units were from peeling, grading and setting sections. Lung function was measured by recording the flow/volume, Slow Vital Capacity (SVC) and Maximum Voluntary Ventilation (MVV) curves on which different static and dynamic parameters were read. The work timings were greatly dependent on the demand for the seafood during the peak season from June to March. Both the static and dynamic values were found to be lower for those with longer period of work experience. Section wise analysis indicated that workers in fish grading section had lower level of static and dynamic parameters. Seventy three percent of women workers had moderate Chronic Obstructive Pulmonary Disease. Total Immunoglobulin E (total IgE) and static and dynamic parameters indicated that the dynamic parameters such as FEV1 and PEF were significantly associated with different levels of total IgE (total immunoglobulin E) and the same trend was observed in static parameters of FVC.
Highlights
Labour tends to be divided along gender lines with men almost exclusively going out to sea to catch the fish and women doing the majority of on-land seafood processing
Setting section included preparation of final products such as individual quick freezing (IQF) of shrimp and cuttlefish, shrimp frozen and cuttlefish frozen and are packed as per the buyer requirements.The final products are packed in carton boxes
The results indicated that women workers in peeling and setting section workers had better dynamic parameters such as forced expiratory volume in 1 sec (FEV1) and Peak Expiratory Flow (PEF)
Summary
Labour tends to be divided along gender lines with men almost exclusively going out to sea to catch the fish and women doing the majority of on-land seafood processing. A considerable proportion of the workforce is seasonal. The degree of exposure to seafood is likely to be highest during the harvest season, which varies according to the seafood type, when most of the processing occurs. Occupational allergic reaction to seafood was first reported by De Besche, when he described a fisherman who developed asthma, angioderma and conjunctivitis when handling codfish 1). Work at seafood industry may involve inhalation exposure to a number of bioaerosol components, depending on the processes performed and seafood tissues exposed to the environment. Bioaerosols in seafood industry may comprise proteins, high molecular weight allergens, endotoxin, microorganisms etc 2,3
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