Fungal alpha-amylase

Agent Name
Fungal alpha-amylase
CAS Number
9013-01-8
Major Category
Biological Agents
Category
Enzymes
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]
Biomedical References

Exposure Assessment

Adverse Effects

Asthma
Yes

Diseases, Processes, and Activities Linked to This Agent

Diseases

Occupational diseases associated with exposure to this agent: