Occupational Health Issues in the Seafood Industry Due to Biological Exposures: A Narrative Review

Climate change, along with the global shift toward more sustainable seafood production, is giving rise to novel occupational exposures. Anticipated changes in the types and quantities of seafood produced, as well as evolving methods of production and processing, are driven by increasing demands for resource efficiency and environmental impact mitigation. Aquaculture, particularly land-based farming of fish and shellfish, is becoming more prevalent and introduces distinct occupational health challenges related to the animals, their associated microorganisms, feed, and production settings.

In this literature review, we aim to identify and categorize the occupational exposures that have been reported to adversely affect human health during the handling and industrial processing of fish and shellfish. The primary focus is on biological exposures occurring within processing facilities. Bioaerosols, which may contain infectious agents, allergens, or toxins, represent a key area of concern. For the purposes of this review, we group biological exposures into these partially overlapping categories. Consideration is also given to the broader context of the green transition, emphasizing sustainability and recent developments within the seafood industry. We find that the potential for zoonotic transmission is considerable, the risk of occupational asthma and allergies is well-documented, and that workers are exposed to a range of potentially toxic substances. Furthermore, significant developments in seafood production, driven by climate change and the pursuit of more sustainable practices, are likely to introduce new occupational exposures for which the industry may not be fully prepared.