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Skin symptoms among workers in the fish processing industry are caused by high molecular weight compounds
Author(s) -
HalkierSorenesen Lars,
Heickendorff Lene,
Dalsgaard Inger,
ThestrupPedersen Kristian
Publication year - 1991
Publication title -
contact dermatitis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.524
H-Index - 96
eISSN - 1600-0536
pISSN - 0105-1873
DOI - 10.1111/j.1600-0536.1991.tb01659.x
Subject(s) - fish <actinopterygii> , dermatology , fish processing , occupational exposure , medicine , toxicology , fishery , environmental health , biology
Scratch tests were performed with fish juice containing high and low molecular weight compounds obtained by ultrafiltration and with degradation compounds known to accumulate in fish stored on ice. 75 volunteers were tested. The peptide pattern in raw fish juice and its high and low molecular weight fractions were analysed by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE) and the concentration of protein in the various fractions was determined Fish products were analysed for bacteria and algae and the concentration of degradation compounds we measured. Mainly high molecular weight compounds (polypeptides) of fish juice wore found to be responsible for the skin symptoms.