Center for Maritime Safety and Health Studies

Seafood Processing

Seafood processing involves preparing seafood for delivery to the consumer after it is harvested, including tasks such as eviscerating, freezing, canning, and packaging the product. Seafood processing brings the natural resource to market and adds value to the product. In 2014, the estimated value of seafood processed in the United States was $10.1 billion, with edible products valued at $9.3 billion and industrial products at $781 million¹.  In the United States during 2015, there was an annual average of 830 establishments and 36,624 workers in the seafood processing industry, with the Pacific region employing the most workers². In many establishments, the number of workers fluctuates seasonally, with higher employment during peak seafood harvesting seasons. During peak seasons, workers spend 12-16 hour days on the processing line. Entry-level positions have few requirements for education or experience and pay low hourly wages^3-5.

Seafood processing workers have the highest injury/illness rate of any maritime workers at 6,286 per 100,000⁶. Occupational hazards in this industry include exposures to: biological aerosols containing allergens, microorganisms, and toxins; bacterial and parasitic infections; excessive noise levels; low temperatures; poor workplace organization; poor ergonomic practices; and contact with machinery and equipment⁷. Recent studies in the Pacific Northwest have shown high rates of accepted workers’ compensation claims in this industry compared to others. In Washington, a study of workers’ compensation claims during 2002–2010 demonstrated a rate of 31.1 claims per 1,000 FTEs in the seafood processing industry⁸. A study of Oregon workers’ compensation disabling claims in the seafood processing industry during 2007-2013 identified an average annual rate of 24 disabling claims per 1,000 workers⁹.

References

1. NMFS [2015] Fisheries of the United States, 2014. By Lowther A, Liddel M. National Marine Fisheries Service, Office of Science and Technology,  https://www.st.nmfs.noaa.gov/commercial-fisheries/fus/fus14/index
2. BLS [2016] Table: NAICS 3117 Seafood product preparation and packaging, all counties, 2015 Annual Averages, all establishment sizes. In Quarterly Census of Employment and Wages, https://data.bls.gov/cew/apps/data_views/data_views.htm
3. Stimpfle E [2012] Long hours on the ‘slime line’: Seafood processors key to Alaska’s largest export. Alaska Economic Trends; 32(11), 10 – 11.
4. Strong D [2014] Seafood Processors: Large segment of a massive industry. Alaska Economic Trends; 34(11), 9-11.
5. Oregon Employment Department [2014] In Cod (And Crab!) We Trust – Oregon’s Seafood Processing Industry. By Knoder E. State of Oregon Employment Department: Quality Information, Informed Choices, https://www.qualityinfo.org/-/in-cod-and-crab-we-trust-oregon-s-seafood-processing-industry
6. BLS [2016] Table 2. Numbers of nonfatal occupational injuries and illnesses by industry and case types, 2011 – 2014. In Survey of Occupational Injuries and Illnesses. Washington, DC: Bureau of Labor Statistics, https://www.bls.gov/iif/oshsum.htm
7. Jeebhay MF, Robins TG, Lopata AL [2004] World at work: fish processing workers. Occupational and Environmental Medicine; 61(5):471-474.
8. Washington State Department of Labor & Industries [2013] Prioritizing Industries for Occupational Injury and Illness Prevention and Research, Washington State Workers’ Compensation Claims Data, 2002–2010. By Anderson N, Bonauto D, & Adams D. Washington State Department of Labor & Industries. Technical Report, 64-1-2013.
9. Syron L, Kincl L, Yang L, Cain D, Smit E [2017] Analysis of Workers’ Compensation Disabling Claims in Oregon’s Seafood Preparation and Packaging Industry, 2007 to 2013. American Journal of Industrial Medicine.