Occupational Hazards and Injuries Associated with Fish Processing in Nigeria

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Figure 2. Fish smoking mud

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Figure 3. NIOMR Smoking kiln

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Frying: is another means of processing fish and is the act of introducing fish into a hot oil to cook and remove its water content. Frying is mainly used to alter the taste and eating quality of fish. It also has a preservative effect as the heat destroys micro-organisms and enzymes and the surface of the fish dried out. The shell life of fried fish is mostly determined by the moisture content after frying and storage techniques.

Figure 4. Local fish frying

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Drying: sun-drying is another popular way of processing fish and it involves the use of solar energy (sun), drying decreases the water activity level of the fish to minimize microbial growth, Drying processes can range from solar drying to temperature - and humidity - controlled drying rooms. Dried fish typically has a moisture content of between 38 and 48 percent, depending on the product (FAO, 2012).

3. Hazards and Risks

Various hazards has been reported in fish processing industry which ranges from redness/swelling of the eye (which is the commonest) to mechanical and electrical accidents, bacterial and parasitic infections, noise induced hearing loss, allergic respiratory diseases and stress related health problems.

The occupational hazards, safety concerns and risks to health in the fish processing industry are based on the types of operation, scale of production and the specific species of interest. Hazards are defined as the presence of a material or conditions that has the potential for causing loss or harm or a combination of the severity of consequences and likelihood of occurrence of undesired outcomes. Fish processing workers are susceptible to many physical hazards in the course of their work as noise, injuries, sting from fish spines, cuts, sprain, fracture and snake bites. Also, Hazard is a biological, chemical or physical agent with the potential to cause an adverse health effect (Zakia et al., 2012).

3.1. Occupational Risks and Hazards

Fish processing industry has diverse occupational risks and hazards which can be categorized into physical, chemical and biological.

3.2. Physical Hazards

Minor cuts and Scrapes: Minor cuts and scrapes are experienced in fish processing that involved the use of knives and other sharp tools for cutting fish and other thing and also cuts from sharp edges on process equipment such as stainless steel basins. This injury is simple and mostly non-fatal. When they occur, they do not lead to prolonged loss of work (Udolisa et al., 2013). Improper treatment of cut and scrapes areas open a gateway to many viruses, diseases, infections and witlow. So care must be taken when using sharp object to prevent cuts. Thus all cut and scrapes, even minor ones, should receive attention immediately. Delay increases the risk of infection. Cover with a dressing (sterilized or adhesive) as soon as possible. Do not touch the part of a dressing which is to cover the wound. If it is necessary to clean the wound, avoid washing the actual wound because this can wash germ into it. But if the injury becomes inflamed, or painful, seek medical attention immediately (Health and Safety agency, 1982).

Falls Injury: This is caused by slippery floors and stairs when carrying loads and materials during fish processing. Sprain and fracture could arise due to slippery floor.

Figure 5. Bruise from fall

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Sting from fish spines: This arises during fish handling without appropriate safety devices. It may cause severe pains and can result to tetanus infection or whitlow. Some fish when they sting they release poison into the body like Sea bass and red snapper, others release Ciguatere poisoning. Tuna, Mackerel, Mahimahi and Albaeore release Scombroid poisoning. Tetraodontidae species (Puffer fish) releases Tetraodotoxin and also Chrysichthys auratus is dangerous when they stings. So fish should be handled carefully to avoid sting from them.

Figure 6. Whitlow (finger infection)

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Whitlow: Whitlow is a bacterial or fungal infection of the tip of the finger. It can be intensely painful, and it can feel as if the area infected is squashed, pinched, and about to burst. For youth fish processor, it can be very hard to calm their pain. This is a serious infection–treatment should be sought immediately upon noticing the infection or severe damage can result to the finger, even loss of the finger, nail or hand. The common symptoms are swelling around the fingernail, redness, a rash, a pus –filled white or off-white blister or abscess forms next to the fingernail, tenderness, pain is noticeable, with increases in intensity if left untreated and fever or chills may also be present (https://www.emedicinehealth.com/paronychianailinfection/page4em.htm). Whitlow is also known as paronychia. It can also infect the toe. The herpetic whitlow is caused by a viral infection, not a bacterial or fungal source (https://www.emedicinehealth.com/fingerinfection/articleem.htm).

Exposure to heat and cold: These occur especially during smoking and frying, heat could lead to increase in body temperature and headache could results. Also low temperature of work environment and frequent contact with iced fish makes the workers suffer from many other morbidities including frequent respiratory irritation (frequent sneezing and/or coughing) at work and blanching of hand, so using of gloves when dealing with ice and protective cloth against heat or cold should be worn during work.

Eye Hazard and Eye Injury (Red eyes): Eye redness is due to swollen of the eye which causes the surface of the eye to look red or bloodshot, and this is due to the direct smoke contact with the eye when smoking fish especially with local smoking kiln that make use of wood. Red eye (Figure 6) sometimes causes itching, mucus discharge, pain, or vision problem (blurred vision). So, eye protective is put on during work to prevent smoke contacting the eye or flushing of the eye with clean water or sterilized cotton wool moistened with water to reduce pain (Health and Safety agency 1982).

Figure 7. Red eye injury

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Figure 8. Burn injuries

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Burns Injury: Most of the fish processors suffer burns (Figure 6, Figure 7 & Figure 8) because they are exposed to naked flames when processing fish especially when smoking fish and most burns affect only the skin (epidermal tissue “Figure 6, Figure 7 & Figure 8”). Burns should be treated by flushing the affected part with plenty of clean cool water before applying a sterilized dressing or a clean towel. Where the burn is large or deep, simply apply a sterilized dressing. Do not burst blisters or remove clothing sticking to the burn.

Figure 9. Hand and leg burn

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Minor Head injury: Some fish processors experience minor head injury when carrying their instrument and when the head strikes any object and this did not break the skull. Head injury also result from falls. So, care must be taking to prevent head injury.

Bruising: Bruising is a very general term for a condition in which blood links out of the blood vessels into the tissues of the skin (Figure 9), mucus membrane or other organs, including muscles and bones as a result of a blow to the skin (be it bumping against something or hitting oneself with anything of weight). Bruising also result from falls or accident.

Figure 10. Bruising

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