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Enzyme exposure and enzyme sensitisation in the baking industry
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Section: Articles
Title: Enzyme exposure and enzyme sensitisation in the baking industry / Markku Vanhanen... [et al.]
Notes: Sumario: THe study confirmed that industrial enzymes in baking used as additives in a powdered form pose a risk of sensitisation. The no effect air concentrations for industrial enzymes are not known. Based on present knowledge, however, lowering exposures and eliminating short and high peaks by technical measures would lower the risk of sensitisation. This would be most effectively accomplished by shifting to non-dusty productsRelated records: En: Occupational and environmental medicine. - London and Margate. - nº 10, October 1996 ; p. 670-676Materia / lugar / evento: Medicina laboral ‌Enfermedades profesionales ‌Industria alimentaria ‌Cereales ‌Polvo ‌Vías respiratorias ‌Otros autores: Vanhanen, Markku ‌
Secondary titles: Título: Occupational and environmental medicine
Other categories: 873
Rights: In Copyright (InC)