Vanhanen M, Tuomi T, Hokkanen H, Tupasela O, Tuomainen A, Holmberg P C, Leisola M, Nordman H
Finnish Institute of Occupational Health, Helsinki, Finland.
Occup Environ Med. 1996 Oct;53(10):670-6. doi: 10.1136/oem.53.10.670.
To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry.
A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. 365 workers were tested. The workers were interviewed for work related respiratory and skin symptoms. Total dust concentrations were measured by a gravimetric method, and the concentration of alpha-amylase in air was measured by a catalytic method. An immunochemical method was used for measuring cellulase and xylanase in air.
Total measured dust concentrations were from 0.1 to 18 mg/m3, with highest values in dough making areas of bakeries. The alpha-amylase concentrations generally followed the total dust concentrations and reached the highest values < 6.6 micrograms/m3 in the same areas. Cellulase and xylanase varied with concentrations < 180 ng/m3 and < 40 ng/m3, respectively, in the flour mill and the crispbread factory. No cellulase, but concentrations of 1-200 ng/m3 xylanase, were found in the bakeries, probably indicating the natural xylanase activity of wheat. 12 workers (8%) in the bakeries, three (5%) in the flour mill, and four (3%) in the crispbread factory were skin prick positive to enzymes. The corresponding percentages of positive reactions to flours were 12%, 5%, and 8%.
The study confirmed that industrial enzymes in baking used as additives in a powdered form pose a risk of sensitisation. The no effect air concentrations for industrial enzymes are not known. Based on present knowledge, however, lowering exposures and eliminating short and high peaks by technical measures would lower the risk of sensitisation. This would be most effectively accomplished by shifting to non-dusty products.
评估烘焙行业中酶的接触情况及酶致敏的患病率。
在四家面包店、一家面粉厂和一家脆饼厂进行了一项横断面研究。通过皮肤点刺试验和放射变应原吸附试验（RAST）检测对酶、面粉和仓储螨的致敏情况。对365名工人进行了检测。对工人进行了与工作相关的呼吸道和皮肤症状的访谈。采用重量法测量总粉尘浓度，采用催化法测量空气中α-淀粉酶的浓度。采用免疫化学方法测量空气中的纤维素酶和木聚糖酶。
测得的总粉尘浓度为0.1至18毫克/立方米，在面包店的面团制作区域最高。α-淀粉酶浓度一般与总粉尘浓度一致，在相同区域最高值<6.6微克/立方米。面粉厂和脆饼厂中纤维素酶和木聚糖酶的浓度分别<180纳克/立方米和<40纳克/立方米。在面包店未发现纤维素酶，但发现木聚糖酶浓度为1至200纳克/立方米，这可能表明小麦的天然木聚糖酶活性。面包店中有12名工人（8%）、面粉厂中有3名工人（5%）、脆饼厂中有4名工人（3%）皮肤点刺试验对酶呈阳性。对面粉呈阳性反应的相应百分比分别为12%、5%和8%。
该研究证实，烘焙行业中用作添加剂的粉末状工业酶存在致敏风险。工业酶的无影响空气浓度尚不清楚。然而，根据目前的知识，通过技术措施降低接触水平并消除短时间和高浓度峰值将降低致敏风险。转向无粉尘产品将最有效地实现这一点。
