ABSTRACT
Hydrogen sulphide is a colourless; foul-smelling gas that results from the decay of organic material. It is a by-product of various industrial processes; including the processing of fish; and is an important cause of work-related sudden death. Its toxicity is mainly due to its inhibition of oxidative phosphorylation in human metabolic pathways. Although there is some anecdotal evidence to suggest that the early use of amyl nitrate and hyperbaric oxygen is beneficial; supportive care remains the mainstay of therapy. This report highlights an incident during which four anchovy fishermen exposed to this gas; resulted in one fatality; two Intensive Care Unit admissions for pulmonary oedema and one minor case of bronchial irritation. This incident illustrates the need for more stringent enforcement of health and safety regulations in the fishing and seafood processing industry