Skin symptoms among workers in the fish processing industry are caused by high molecular weight compounds
- 1 February 1991
- journal article
- Published by Wiley in Contact Dermatitis
- Vol. 24 (2) , 94-100
- https://doi.org/10.1111/j.1600-0536.1991.tb01659.x
Abstract
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.Keywords
This publication has 15 references indexed in Scilit:
- Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetiiCellular Microbiology, 2007
- Skin irritancy from fish is related to its postmortem ageContact Dermatitis, 1989
- The relevance of low skin temperature inhibiting histamine‐induced itch to the location of contact urticarial symptoms in the fish processing industryContact Dermatitis, 1989
- Characterization of an alkaline proteinase of fish muscleComparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1987
- Formation of biogenic amines in herring and mackerelZeitschrift für Lebensmittel-Untersuchung und Forschung, 1986
- NEUTRAL PROTEINASE OF CARP MUSCLEJournal of Food Science, 1979
- Occupational protein contact dermatitis in food handlersContact Dermatitis, 1976
- The Bacterial Flora of the Atlantic Salmon (Salmo salar L.) in Relation to its EnvironmentJournal of Applied Bacteriology, 1973
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970