FISH PROCESSING SMOKE FROM TRADITIONAL AND MODERN FACILITIES, AND ITS IMPACTS ON AIR QUALITY AND RESPIRATORY HEALTH OF FISH PROCESSORS

Introduction: Fish smoking is the most convenient processing method to keep the shelf life of fish before it is sold to the final consumers. Aim of Work: This study examined air pollutant levels, including gaseous substances and particulate matter, at fish processing locations and also evaluated the respiratory health of fish processing workers through a cross-sectional, comparative analysis between traditional and modern processing kiln sites in Abeokuta, Ogun State, Nigeria. Materials and Methods: Forty-eight fish processors across 8 processing sites using either modern or traditional smoking kiln consented to participate in the study. Results: The majority (83.3%) of the sites had PM10 and PM2.5 values five times higher than the WHO standard. The study also revealed that PM2.5 in most locations is unhealthy to fish processors, while PM10 is hazardous in most locations. The study also revealed that the gaseous air pollutants (NO, CO, NO2, CO2, SO2, and VOCs) in all locations is within the standard set by Environmental Protection Agency (EPA), except CO2, which had high concentration in all locations. Mean forced expiratory volume in the first second (FEV1) and forced vital capacity (FVC) were considerably lower among workers with differences of −0.22 (−0.42 to −0.05) L and −0.52 (-0.76 to −0.29) L, respectively, whereas FEV1 /FVC ratio and peak expiratory flow rate were higher among workers with mean differences of 5.68(3.59–8.82) % and 0.31 (-23.70 to 24.43) L/min, respectively; but the mean difference was significant only for the FEV1/FVC ratio. Conclusion and Recommendations: Fish processors using modern processing facility were not suffering from serious health challenges, compared to those using local processing tools. Continuous monitoring of pollution and usage of protective gadgets are recommended.