Sources/Uses
Bakers add fungal enzymes to improve dough quality and shelf life. Enzymes added include alpha-amylase, cellulase, and hemicellulase (especially xylanase). [Elms J, et al. Prevalence of sensitisation to cellulase and xylanase in bakery workers. Occup Environ Med 2003;60:802-804]
Comments
Can cause immunologic contact urticaria; The risk is "extremely low where airborne exposure is properly controlled to minimize the risk of respiratory sensitization." [Kanerva, p. 482-3] Occupational asthma reported in a baker after exposure to amyloglucosidase/hemicellulase; [Malo]