498
Occupational Contact Dermatitis Caused By Seafood Proteins : Which Profession Is Most Affected?
Sunday, March 6, 2016
South Exhibit Hall H (Convention Center)
Pierrick Cros, MD, Brice Lodde, MD, Anne-Marie Roguedas-Contios, MD, Jd Dewitte, MD,PhD, Laurent Misery, MD PhD
Rationale:

Although there are a number of case reports of contact dermatitis caused by seafood products, few case series have been published. The primary objective of the present study was to determine and compare the incidences of protein contact dermatitis among professional seafaring fishermen in France and in onshore workers exposed to seafood. The secondary objective was to identify explanatory factors for any observed differences between these two populations.

Methods:

We retrospectively analyzed data collected over a 12-year period by the French National Occupational Disease Surveillance and Prevention Network and the French National Network for the Monitoring and Prevention of Occupational Disease

Results:

Between 2000 and 2012, we identified eight cases of seafood-related protein contact dermatitis in onshore workers (primarily fish allergies, and mainly affecting chefs). Atopy was frequent. In the seafaring population, we found several cases of eczema (due to bryozoans and gloves) but no cases of protein contact dermatitis.

Conclusions:

Chefs who prepare and cook seafood are at a greater risk of occupational protein contact dermatitis than fishermen. We suggest that skin protection (i.e. use of gloves, primarily) is better in the fishing sector than in the catering profession and other onshore activities. Atopy appears to be a risk factor for sensitivity to fish proteins in chefs but is rare among professional fishermen in France. Asthma may prevent atopic individuals from going to sea.