Enzyme exposure and enzyme sensitisation in the baking industry

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<title>Enzyme exposure and enzyme sensitisation in the baking industry</title>
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<title>Occupational and environmental medicine</title>
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<name type="personal" xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="MAPA20080181611">
<namePart>Vanhanen, Markku</namePart>
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<dateIssued encoding="marc">1996</dateIssued>
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<abstract displayLabel="Summary">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 products</abstract>
<note type="statement of responsibility">Markku Vanhanen... [et al.]</note>
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<topic>Vías respiratorias</topic>
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<title>Occupational and environmental medicine</title>
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<publisher>London and Margate</publisher>
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<text>nº 10, October 1996 ; p. 670-676</text>
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