Enzyme exposure and enzyme sensitisation in the baking industry

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      <subfield code="c">Markku Vanhanen... [et al.]</subfield>
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      <subfield code="a">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</subfield>
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      <subfield code="g">nº 10, October 1996 ; p. 670-676</subfield>
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