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 aand xylanase in bakery workers. Occup Environ Med 2003;60:802-804]
Comments
Occupational asthma reported in a baker; [Malo] Contact urticaria reported in bakers; [Kanerva, p. 1274] In the 424 subjects (40% bakers, 26% counterhands, 7% confectioners, 14% managers, and 13% ex-bakers), sensitization rates were 31% for flour, 28% for rye, and 2% for fungal alpha-amylase. [Reference #2]