<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-8453</journal-id>
<journal-title><![CDATA[Revista Portuguesa de Saúde Ocupacional online]]></journal-title>
<abbrev-journal-title><![CDATA[RPSO]]></abbrev-journal-title>
<issn>2183-8453</issn>
<publisher>
<publisher-name><![CDATA[Ajeogene Serviços Médicos Lda]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-84532024000200310</article-id>
<article-id pub-id-type="doi">10.31252/rpso.14.12.2024</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[TRABALHO EM PEIXARIA, EM CONTEXTO DE SAÚDE E SEGURANÇA OCUPACIONAIS]]></article-title>
<article-title xml:lang="en"><![CDATA[WORKING IN A FISH SHOP, IN AN OCCUPATIONAL HEALTH AND SAFETY CONTEXT]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Almeida]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chagas]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Revista Portuguesa de Saúde Ocupacional online  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Católica Portuguesa Instituto de Ciências da Saúde ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,ISEC Lisboa  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>18</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-84532024000200310&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-84532024000200310&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-84532024000200310&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  Introdução/enquadramento/objetivos: O trabalho em Peixaria apresenta fatores de riscos e riscos laborais relevantes; contudo, ao pesquisar o tema usando diversos tipos de passwords, praticamente só surgem documentos associados à pesca clássica, à aquacultura e/ou ao processamento do peixe, mas não propriamente para os locais onde este é vendido ao publico, ainda que também aqui se possa fazer outro tipo de processamento do pescado. Objetivou-se com esta revisão sintetizar o que se encontrou publicado sobre o tema.  Metodologia: Trata-se de uma Revisão Bibliográfica, iniciada através de uma pesquisa realizada em abril de 2024 nas bases de dados &#8220;CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina e RCAAP&#8221;.  Conteúdo: Antigamente a generalidade dos peixes era mais barata que a generalidade da carne, pelo que eram consumidos com mais frequência do que hoje, sendo que alguns peixes atingem valores de custo muito elevado. Contudo, o consumo de peixe aumentou cerca de 3% anualmente, entre 1961 e 2017, de forma superior a outros alimentos. O aspeto mais desenvolvido a nível de Resultados foram os Fatores de Risco Laboral (nomeadamente o desconforto térmico, agentes químicos e biológicos, alérgenos, queda ao mesmo nível e corte). De forma muito sumária foram feitas algumas referências a medidas de proteção coletivas e individuais.  Discussão e Conclusões: O setor está francamente mal estudado pela Saúde e Segurança Ocupacionais, pelo que qualquer abordagem realizada por equipas com clientes nesta área profissional conseguiria acrescentar dados significativos e pertinentes para melhor orientar os Trabalhadores, Chefias e Empregadores de Peixarias.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction/framework/objectives: Working in a Fish store presents relevant risk factors and occupational hazards; however, when researching the topic using different types of passwords, practically only documents associated with classic fishing, aquaculture and/or fish processing appear, but not exactly for places where it is sold to the public, although there is found here another type of fish processing. The aim of this review was to summarize what was published on the topic.  Methodology: This is a Bibliographic Review, initiated through a search carried out in April 2024 in the databases &#8220;CINALH plus with full text, Medline with full text, Database of Abstracts of Reviews of Effects, Cochrane Central Register of Controlled Trials, Cochrane Database of Systematic Reviews, Cochrane Methodology Register, Nursing and Allied Health Collection: comprehensive, MedicLatina and RCAAP&#8221;.  Content: In the past, most fish were cheaper than most meat, which is why they were consumed more frequently than today, where some fish reach very high cost values. However, fish consumption increased by around 3% annually between 1961 and 2017, more than other foods. The most developed aspect in terms of Results were Occupational Risk Factors (namely thermal discomfort, chemical and biological agents, allergens, falling to the same level and cuts). In a very summary way, some references were made to collective and individual protection measures.  Discussion and Conclusions: The sector is frankly poorly studied by Occupational Health and Safety, so any approach carried out by teams with clients in this professional area would add significant and pertinent data to better guide Workers, Managers and Employers in Fishmongers.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[peixaria]]></kwd>
<kwd lng="pt"><![CDATA[saúde ocupacional]]></kwd>
<kwd lng="pt"><![CDATA[medicina do trabalho]]></kwd>
<kwd lng="pt"><![CDATA[enfermagem do trabalho e segurança no trabalho]]></kwd>
<kwd lng="en"><![CDATA[fishmongering]]></kwd>
<kwd lng="en"><![CDATA[occupational health]]></kwd>
<kwd lng="en"><![CDATA[occupational medicine]]></kwd>
<kwd lng="en"><![CDATA[occupational nursing and occupational safety]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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<label>1</label><nlm-citation citation-type="">
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</person-group>
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</ref-list>
</back>
</article>
