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Enzyme exposure and enzyme sensitisation in the baking industry

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MARC record
Tag12Value
LDR  00000nab a2200000 i 4500
001  MAP20071026264
003  MAP
005  20080418121408.0
007  hzruuu---uuuu
008  961114e19961001gbr|||| | |00010|eng d
040  ‎$a‎MAP‎$b‎spa
084  ‎$a‎873
24510‎$a‎Enzyme exposure and enzyme sensitisation in the baking industry‎$c‎Markku Vanhanen... [et al.]
520  ‎$a‎THe 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
65011‎$0‎MAPA20080576615‎$a‎Medicina laboral
65011‎$0‎MAPA20080619480‎$a‎Enfermedades profesionales
65011‎$0‎MAPA20080601942‎$a‎Industria alimentaria
65011‎$0‎MAPA20080546526‎$a‎Cereales
65011‎$0‎MAPA20080539566‎$a‎Polvo
65011‎$0‎MAPA20080588670‎$a‎Vías respiratorias
7001 ‎$0‎MAPA20080181611‎$a‎Vanhanen, Markku
7400 ‎$a‎Occupational and environmental medicine
7730 ‎$t‎Occupational and environmental medicine‎$d‎London and Margate‎$g‎nº 10, October 1996 ; p. 670-676