**9. Arsenic, wine and profession**

Arsenic was used in vineyards for only some years as a pesticide. It was officially introduced as a pesticide in viniculture in 1925. Its purpose was to protect the wine plants. But it was banned in 1942. It was used in Germany until the mid 1950ties (Shab, 2009). Consumption of the so-called wine-grower´s house drink led to severe symptoms and illnesses, especially liver damage. This homemade wine was produced by watering down the wine obtained from a second pressing of the grape skins. It was consumed in large quantities, which had a low alcohol content, from 3-5 %, but high arsenic content (Kunz and Kunz 2008). Exposure to arsenic has been reported to lead to cirrhosis and to angiosarcoma among famers exposed to arsenical insecticides. Chronic liver disease which can be caused by arsenic toxicity includes also steatosis and noncirrhotic portal hypertension (Von Hyman J.Zimmerman. 1999).

Not only at the vineyards there was an occupational exposure to arsenic. Other important occupational exposure opportunities exist for processing of metal ores, roasting of pyrites in the chemical industry, the production and use of arsenic colors and tints for glass, porcelain and ceramics industry, pesticides and wood preservatives as well as at the battery and semiconductor. Occupational diseases caused by arsenic and its compound can be recognized as an occupational disease (BK-Nr. 1108 in Germany) (1964).

Fig. 9. Wine glass with wine yard (Markus Ebert - photographer Heidelberg/Potsdam)
