Seafood category
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Processing techniques
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Preservation techniques
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Packaging of final products
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Sources of occupational exposure to seafood products
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Crustaceans: |
Crabs, lobsters, crayfish | Cooking (boiling or steaming), “tailing” lobsters, “cracking”, butchering, and degilling crabs, manual picking of meat, cutting, grinding, mincing, scrubbing and washing, cooling | Deep freezing, pasteurising, sterilisation, liquid freezing | In refrigerated containers, polyethylene bags, or in cans | Inhalation of wet aerosols from lobster “tailing”, crab “cracking”, butchering and degilling, boiling, scrubbing, and washing, spraying, cutting, grinding, mincing, prawn “blowing”, cleaning processing lines/tanks with pressurised water |
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Prawns | Heading, peeling, deveining, prawn “blowing” (water jets or compressed air) | Deep freezing, drying | In refrigerated containers or in cans | Dermal contact from unprotected handling of prawn; hand immersion in water containing extruded gut material |
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Molluscs: |
Oysters, mussels clams, scallops, abalone | Washing, oyster “shucking”, shellfish depuration, chopping, dicing, slicing | Deep freezing, freezing, sterilisation, smoking, cooking | In refrigerated containers or in cans | Inhalation of wet aerosols from oyster “shucking”, washing |
Dermal contact from unprotected handling of molluscs |
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Finfish: |
Various species | Heading, degutting, skinning, mincing, filleting, trimming, cooking (boiling or steaming), spice/batter application, frying, milling, bagging | Deep freezing, drying, smoking, sterilization, liquid freezing | Loose in refrigerated containers, cans, or in bags | Inhalation of wet aerosols from fish heading, degutting, boiling |
Inhalation of dry aerosols from fishmeal bagging |
Dermal contact from unprotected handling |