Studies of environmental assessments of exposure among seafood processing workers
| Study | Seafood type | Work process or job type | Total particle concentration (mg/m3) Range | Allergen concentration (μg/m3) Range | Particle fraction measured | ||
| Orford et al 12(1985) | King crab | Claw saw operator | 0.176 (A) | ND | Total (W) | ||
| Band saw operator | 0.014 (A) | ND | (30% ⩽5 μm) | ||||
| Background | 0.039–0.052 (A) | ND | |||||
| Beaudet13(1994) | King crab | Band saw operator | 0.110–0.160 (P) | ND | Total (W) | ||
| Crab “scoring” line | 0.030 (P) | ND | |||||
| Edelman14 (1994) | Tanner crab | Butchering and packing | 0.140–0.680 (P) | ND | Total (W) | ||
| Griffin et al 15 (1994) | Common crab | Claw cutting | 0.003–0.004 (Pr) (A) | 0.012–0.032 (A) | Total (W) | ||
| Meat flotation | 0.002–0.004 (Pr) (A) | 0.011–0.053 (A) | |||||
| Meat mincing | 0.003–0.005 (Pr) (A) | 0.009–0.115 (A) | |||||
| Packing | 0.001–0.002 (Pr) (A) | 0.001–0.003 (A) | |||||
| Cold store | 0.001 (Pr) (A) | 0.003–0.004 (A) | |||||
| Malo et al 16 (1997) | Snow crab | Boiling water | 0.0092-151(Pr) (P) | 1.7002-151 (Pr) (P) | Total (W) | ||
| Weytjenset al 17 (1999) | Snow crab | Crab cracking | ND | 0.084–0.547 (A) | Total (W) | ||
| Boiler outlet | ND | 0.053 (A) | |||||
| Cooling basin outlet | ND | 0.100 (A) | |||||
| Final selection | ND | 0.063 (A) | |||||
| Crab cracker | ND | 4.961–5.061 (P) | Total (W) | ||||
| Crab sorter: cooling basin | ND | 0.196–0.604 (P) | |||||
| Crab sorter: underwater jet cleaning | ND | 0.204–0.220 (P) | |||||
| Crab sorter or cleaner | ND | 0.179–0.191 (P) | |||||
| Ortegaet al 18 (1999) | Snow crab | Butchering | 0.032–0.081 (Pr) (P) | <—1402-150 | Total (W) | ||
| Degilling | 0.034–1.500 (Pr) (P) | <—5702-150 | |||||
| Packer-sorter | 0.010–0.020 (Pr) (P) | <—1502-150 | |||||
| Cooking | 0.010–6.400 (Pr) (P) | <—662-150 | |||||
| Shipping or case up | 0.039 (Pr) (P) | <—2202-150 | |||||
| Loading dock or forklift | 0.011 (Pr) (P) | <—8302-150 | |||||
| Pollock | Processing plant | 0.004 (A) | ND | Total (W) | |||
| Gaddieet al 19(1980) | Prawn | Prawn blowing (compressed air) | 1.8–3.3 (A) | ND | Total (W) | ||
| Prawn blowing (water jets) | 0.1–0.3 (A) | ND | Total (W) | ||||
| Douglaset al 20(1995) | Salmon | Wet—for example, fish gutting, grading | 2.71–3.57 (A) | 0.100–1.00 (A) | Respirable (CM) | ||
| Dry—for example, fish packing in store | 0.04–0.05 (A) | ||||||
| Office | <0.01 (A) | ||||||
| Tayloret al 21 (2000) | Whiff megrim/hake | Fish market | ND | 0.002–0.025 (A) | Total (W) | ||