Respiratory symptoms, sensitisation and occupational exposure in the shrimp processing industry
Shrimp workers had a higher prevalence of respiratory symptoms and biomarkers of allergy and asthma. The work environment contained tropomyosin and other allergenic proteins as well as irritants, highlighting the need for protective measures, especially in the cooking and peeling departments.
Authors
- Anani Komlavi Afanou (ORCID: https://orcid.org/0000-0001-6140-7312)
- Pål Graff (ORCID: https://orcid.org/0000-0003-4928-617X)
- Berit Bang (ORCID: https://orcid.org/0000-0001-9685-3793)
- Fikirte Debebe Zegeye
- Anne Straumfors (ORCID: https://orcid.org/0000-0003-1142-1671)
- Miriam Grgic (ORCID: https://orcid.org/0000-0002-6258-8781)
- Steen Mollerup (ORCID: https://orcid.org/0000-0002-3306-8998)
- Karl‐Christian Nordby
- Johanna Samulin Erdem
Institutions
- University Hospital of North Norway (NO)
- National Institute of Occupational Health (NO)
- University of Oslo (NO)
- UiT The Arctic University of Norway (NO)
Publication Details
- Journal
- Frontiers in Allergy
- Published
- 2025-03-20
- DOI
- https://doi.org/10.3389/falgy.2025.1520576
- Citations
- 3
- Primary Topic
- Occupational exposure and asthma
- Type
- article
- Field-Weighted Citation Impact
- 5.64