Fishy business. The Social Impact of SST.pdf - Act Now!

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Occupational and Environmental Medicine 2004;61:471-474© 2004Hazards in the workplaceWorld at work: Fish processing workersM F Jeebhay 1 , T G Robins 2 and A L Lopata 31 Occupational and Environmental Health Research Unit, School of Public Health and FamilyMedicine, University of Cape Town, South Africa2 Department of Environmental Health Sciences, University of Michigan, USA3 Allergology Unit, Department of Immunology, Groote Schuur Hospital, Cape Town, SouthAfricaSpotlight on a growth industryWorkplace hazards and high risk workThe health problems among fish processing workers have been attributed mainly to safety risks(mechanical and electrical accidents); excessive noise levels and low temperatures; bacterial andparasitic infections; bioaerosols containing seafood allergens, microorganisms, and toxins; andpoor ergonomic practices and workplace organisation. These commonly result in fatal or nonfatalinjuries and occupational diseases such as frostbite and aggravation of Raynaud’sphenomenon; noise induced hearing loss; skin infection and sepsis; allergic respiratory diseases(rhinoconjunctivitis, asthma, extrinsic allergic alveolitis) and skin conditions (urticaria, contactdermatitis); musculoskeletal cumulative trauma disorders; and stress related health problems.The reported prevalence of occupational asthma associated with fish processing is 2–8%, andoccupational protein contact dermatitis (PCD) and urticaria is 3–11%. Musculoskeletal disordersof the neck and shoulders occur in 31–35% of the workforce, with younger untrained orunskilled women being more adversely affected. The prevalence of epicondylitis and carpeltunnel syndrome is much lower (15%).200
The adverse non-immune (toxic) and immune (allergic) reactions to seafood are the result ofexposure to the seafood itself (muscle and connective tissue, exoskeleton, blood, endolymph fishjuice, skin, skin slime/mucin, entrails) or to various non-seafood components present in theproduct.Aerosolisation of the seafood during processing has been identified as a potential high riskactivity for immunological sensitisation by high molecular weight proteins, respiratorysymptoms, non-specific bronchial hyperresponsiveness, and work related asthma. Processesinclude degutting, heading, and cooking/boiling of fish, mincing of seafood, fishmealmilling/bagging, and cleaning of the processing line and storage tanks with high pressuredwater. Despite high levels of automation in larger workplaces, workers may still be at high riskof developing health problems due to inadequate and poorly designed local exhaust ventilationsystems. There is great variability of exposure to bioaerosols with allergen concentrationsranging from 2 ng/m 3 in a fish market to 1000 ng/m 3 in a salmon processing plant. Wetprocessing activities (grading, gutting, packing fish, automated gutting machine) in salmonfilleting plants appear to produce higher particulate (respirable fraction) concentrations than dryactivities (fish butchery, packing in cold store and box store). Consistently high mean fishantigen concentrations (thoracic fraction) have been detected in fishmeal loading and baggingactivities (>100 ng/m 3 ) compared to fish canning activities in South African workplacesprocessing anchovy and pilchard fish respectively. Fishmeal operations also producedconsistently increased levels of endotoxin (>50 endotoxin units (EU)/m 3 or ~5 ng/m 3 ). While nothreshold limit values currently exist for exposure to fish or other seafoodallergens, a level of 50EU/m 3 has been proposed for endotoxin related health effects.Occupational dermal exposure occurs mainly as a result of unprotected handling of various fishand their products at various stages in the production process. Fish juice contains high molecularweight proteins, biogenic amines, histamine and cadaverine, degradation compounds in old fish,and digestive enzymes (pepsin and trypsin). The major skin manifestations associated withexposure are contact urticaria and eczematous contact dermatitis of various types. Contact withthe proteinacious fish material causes a chronic recurrent dermatitis commonly known as proteincontact dermatitis (PCD). At least 75% of eczematous dermatitis cases are however of an irritantnature due to contact with water and products in fish juice. Other chemical agents (handcleaners, soaps, detergents) used by workers also cause an irritant contact dermatitis.Biochemical sensitisers (for example, garlic, onion, spices, mustard) added to seafood produce adelayed allergic contact dermatitis.Measures to protect workersPrimary preventive measures are key to minimising exposure to workplace hazards that result inoccupational injuries or diseases. These include surveillance of exposures, injuries, anddiseases; analysis of surveillance data to assess risk and identify trends; control of workplacehazards through engineering controls, personal protective equipment, and administrativeprocedures; and education and training programmes for workers to ensure adequate precautions.The control of exposure to physical hazards such as excessive noise and cold temperature isstandard to any type of industry. Primary preventive measures for excessive noise exposureamong cannery and fishmeal operators require the institution of hearing conservationprogrammes. These encompass engineering controls such as enclosure of the source to reducelevels below 85dBA; demarcation of noise zones and sign posting; wearing of hearing protective201
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Fishy BusinessThe social impact of
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4. Townspeople and market women 158
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More to the point, the contract for
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‘development’ projects will be
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whole concept of MSY; the problem o
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noted most reasonably that the skil
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• That landowners groups be encou
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This project adopted an open protoc
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public figures who had seen RD Tuna
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suddenly costs the government more
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problems of the poor.’ He pledges
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scores of landowner groups who regi
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areas…There were promises of new
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might say today. This is certainly
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During the 1950’s over 860,000 co
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of reorientation of focus and direc
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But it is the provincial government
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title, sensu the Windjammer, is ‘
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Blue Water Tuna is a private PNG co
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9.5.05: The Bismark Fishing Company
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The two landowning clans of Parom g
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ilong mi na long tingting bilong ol
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ol set ups, say olsem 20 or 30 set
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No contact or awareness with Marien
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Los Angeles, CA 90021USATel: 1-800-
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meters out from its original size,
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The Offshore Masters is going to be
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I am not aware of any Environmental
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“Based on the 970 local labour re
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Water Resources Act (Chapter No. 20
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The 26 Local Level Governments in t
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people were made to believe that ne
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Nianguma, so the leaders of the 8 c
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3. That there was a totally unbeara
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p10:p12:73
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p.14:75
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. Marine Ripples articleThe followi
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In general, I feel SSTC has present
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•how the tuna factory development
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Responses to Consent Condition Exce
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“Sometimes while working we are t
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fisheries myself at one stage and f
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N: “Have you sponsored sporting g
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never cleaned fish before, that was
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IB: “Oh sure, but somebody’s go
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Philomena Naura: “The smell aroun
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There is no covering to the oxidizi
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Above: four consecutive pay slips f
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Above is a list of curses said to b
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duties on one of the ships offloadi
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on the side of the fishing vessel.
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The fishery observer told us that i
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Speaking of prostitution on fishing
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and if any major disruptions occur
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Most of us here are very unfortunat
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The husband of the woman employed a
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Thomas Nigints was one of the few p
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Did SST place FADs in the sea?The c
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doing it, it’s going to be over o
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Landowners are also deeply disturbe
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places or settlement where they are
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in the revenue, so when the opportu
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And as soon as they’d finished th
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There is no legal case as yet with
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owns the land legally and therefore
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There is still need to recruit more
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In regard to the production, by the
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The company invited interested peop
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strategy is very well used by forei
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employees and those whose work requ
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The present Human Resource Manager
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working gear? In my section I wear
Page 149 and 150: working for a whole first week with
Page 151 and 152: Serah from Manam island, married wi
Page 153 and 154: stret long mipela ol mama husait I
Page 155 and 156: The supervisors in the plant/engine
Page 157 and 158: The color of the sea has changed. F
Page 159 and 160: Donald Jacob, Catrans fuel distribu
Page 161 and 162: Kapmandu Service station. Did South
Page 163 and 164: Three women involved with roadside
Page 165 and 166: export processing zones and then in
Page 167 and 168: When we asked if this meant sportin
Page 169 and 170: then men’s. Usually they’re exc
Page 171 and 172: The WWF consultant also notes that
Page 173 and 174: of a company like SST cannot be pla
Page 175 and 176: East Sepik Governor Arthur Somare s
Page 177 and 178: The cost of the project is between
Page 179 and 180: The National Shipping Page, 1.6.04W
Page 181 and 182: that have similar fish factory set-
Page 183 and 184: Infofish website : PNG: Tuna export
Page 185 and 186: Post-Courier 20.6.05185
Page 187 and 188: Did your application form ask you a
Page 189 and 190: Do you know whether the Provincial
Page 191 and 192: The Provincial AdministratorDept. o
Page 193 and 194: 4. Human Resources registerees, Kew
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Page 197 and 198: Under Spin-Off Business Activities
Page 199: Finally, Honourable Ministers, Memb
Page 203 and 204: low income) will have an impact in
Page 205 and 206: ed and pink plastic roses are every
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Page 209 and 210: Tuna fisheriesThe management system
Page 211 and 212: • Monitor interactions between th
Page 213 and 214: Programme is expanding this program
Page 215 and 216: This office recommends that, since
Page 217 and 218: commercial industry still deny any
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Page 223 and 224: REPORTER: If you come and you put t
Page 225 and 226: Berman, M. 1997. Faust, the First D
Page 227 and 228: Lutkehaus, N., C. Kaufman, W.E. Mit
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