Please use this identifier to cite or link to this item:
Title: Health hazard of women employed in small scale seafood processing units
Authors: Amaravathi, Thirumoorthy
Parimalam, Paramasivam
Premalatha, Mundanganthu Ragavan
Hemalatha, Ganapathysamy
Ganguli, Anind Kumar
Keywords: Seafood processing units;Women workers;Occupational related health hazards;Safety measures
Issue Date: Apr-2016
Publisher: NISCAIR-CSIR, India
Abstract: A survey was initiated to understand the occupational related health hazards in the seafood processing units of southern India. One hundred and forty women workers from Tuticorin district were selected randomly. Skin temperature was measured using Infrared Thermography. Temperature of the phalanges (fingers) of hand areas during work were as low as 26.57±3.06 º C , i.e. 8ºC less than the pre exposure values and the temperature of the phalanges (toes) of feet areas (without gumboots) during work were as low as 25.70± 3.14º C , i.e. 9ºC less than the pre exposure values. Drop in temperature during work were statistically significant (P<0.05) compared to pre exposure. Occupational related health hazard – contact dermatitis, warts and block spot and blanching of fingers, palm and feet, might be attributed to the handling of ice cold water, fish and work environment. Majority of the workers (88%) had higher level total immunoglobulin E (IgE).
Page(s): 574-582
ISSN: 0975-1033 (Online); 0379-5136 (Print)
Appears in Collections:IJMS Vol.45(04) [April 2016]

Files in This Item:
File Description SizeFormat 
IJMS 45(4) 574-582.pdf275.33 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.