Centro de Documentacion de Fundación MAPFRE - Enzyme exposure and enzyme sensitisation in the baking industry

Notas: 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 productsRegistros relacionados: 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
Títulos secundarios: Título: Occupational and environmental medicine
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