| Agent Name |
Fungal xylanase |
|---|
| Major Category |
Biological Agents |
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| Category |
Biological Enzymes |
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| 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] |
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| Comments |
Tarvainen K, et al. "Allergy from cellulase and xylanase enzymes" Clin Exp Allergy 1991 Sep;21(5):609-615. |
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| Reference Link |
Allergy from cellulase and xylanase enzymes |
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| Exposure Assessment |
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| Skin Designation (ACGIH) |
Not evaluated |
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| Adverse Effects |
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| Asthma |
Yes |
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| Skin Sensitizer |
Yes |
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| Links to Other NLM Databases |
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