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Enzyme exposure in the British baking industry
1Health and Safety Laboratory, Harpur Hill, Buxton SK17 9JN, UK. joanne.elms@hsl.gov.uk
The Annals of Occupational Hygiene
|February 10, 2006
Summary
Airborne enzymes like amyloglucosidase and bacterial alpha-amylase were detected in craft bakeries. Further research is needed to understand enzyme exposure risks and control measures for respiratory sensitization.
Area of Science:
- Occupational health
- Food science
- Biochemistry
Background:
- Enzymes enhance dough quality and shelf life in baking.
- Limited data exists on exposure to enzymes beyond fungal alpha-amylase in the baking industry.
Purpose of the Study:
- To identify antibodies and develop assays for measuring various airborne enzymes in baking environments.
- To assess occupational exposure to enzymes in craft baking.
Main Methods:
- Developed ELISA assays using polyclonal antibodies for bacterial amylase, glucose oxidase, and amyloglucosidase.
- Assayed 195 personal air samples from 55 craft baking establishments.
Main Results:
- Detected amyloglucosidase (9%), fungal alpha-amylase (6%), and bacterial alpha-amylase (7%) in airborne flour dust samples.
- Glucose oxidase was not detected; protease measurements were not performed.
- Median levels for detectable enzymes were similar, ranging from 5.3 to 10.3 ng/m³.
Conclusions:
- Data on enzyme sensitization and exposure-response relationships in baking is scarce.
- All enzymes should be treated as potential respiratory sensitizers.
- Controlling enzyme exposure to the lowest practicable level is crucial, necessitating standardized measurement methods.