Seafood project_Allergen exposure in shrimp industry

Shellfish processing workers are highly susceptible to respiratory illnesses such as allergies and asthma. However, the airborne biological exposures in this industry are not well characterized. This study aimed at identifying and quantifying airborne biological exposures in the shrimp processing industry and assessing their impact on human health. Our findings show that shrimp processing workers are exposed to several allergenic proteins and irritants. High levels of the major shrimp allergen tropomyosin were detected, with the cooking and peeling departments identified as high-exposure areas. Moreover, workers had a high prevalence of respiratory symptoms and elevated levels of selected biomarkers of asthma and allergy which correlated with the measured total airborne protein levels in their work environment. Our study provides important novel evidence showing the occupational burden of airborne biological exposures in the shrimp industry and identifying critical work task. Altogether, the results underscore the need for improved targeted protective measures.