Enzyme exposure and enzyme sensitisation in the baking industry

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<rdf:Description>
<dc:creator>Vanhanen, Markku</dc:creator>
<dc:date>1996-10-01</dc:date>
<dc:description xml:lang="es">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 products</dc:description>
<dc:identifier>https://documentacion.fundacionmapfre.org/documentacion/publico/es/bib/50470.do</dc:identifier>
<dc:language>eng</dc:language>
<dc:rights xml:lang="es">InC - http://rightsstatements.org/vocab/InC/1.0/</dc:rights>
<dc:subject xml:lang="es">Medicina laboral</dc:subject>
<dc:subject xml:lang="es">Enfermedades profesionales</dc:subject>
<dc:subject xml:lang="es">Industria alimentaria</dc:subject>
<dc:subject xml:lang="es">Cereales</dc:subject>
<dc:subject xml:lang="es">Polvo</dc:subject>
<dc:subject xml:lang="es">Vías respiratorias</dc:subject>
<dc:type xml:lang="es">Artículos y capítulos</dc:type>
<dc:title xml:lang="es">Enzyme exposure and enzyme sensitisation in the baking industry</dc:title>
<dc:title xml:lang="es">Título: Occupational and environmental medicine</dc:title>
<dc:relation xml:lang="es">En: Occupational and environmental medicine. - London and Margate. - nº 10, October 1996 ; p. 670-676</dc:relation>
</rdf:Description>
</rdf:RDF>