Agent Name |
Fungal alpha-amylase |
Major Category |
Biological Agents |
Category |
Biological 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. 519] |
Reference Link |
Occupational allergic contact urticaria from fungal but not bacterial alpha-amylase |
Exposure Assessment |
Skin Designation (ACGIH) |
Not evaluated |
Adverse Effects |
Asthma |
Yes |
Links to Other NLM Databases |
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