Enzyme exposure and enzyme sensitisation in the baking industry

Area of Science:

• Occupational Health
• Industrial Hygiene
• Food Science

Background:

• The baking industry utilizes industrial enzymes as additives, primarily in powdered forms.
• Exposure to airborne enzymes in occupational settings can lead to respiratory and skin sensitization.

Purpose of the Study:

• To evaluate the level of exposure to enzymes in the baking industry.
• To determine the prevalence of enzyme sensitization among workers in this sector.

Main Methods:

• A cross-sectional study was conducted in four bakeries, a flour mill, and a crispbread factory.
• Workers (n=365) underwent skin prick tests and radioallergosorbent (RAST) tests for sensitization to enzymes, flours, and storage mites.
• Airborne concentrations of total dust, alpha-amylase, cellulase, and xylanase were measured using gravimetric, catalytic, and immunochemical methods.

Main Results:

• Highest total dust concentrations (0.1–18 mg/m3) and alpha-amylase (<6.6 µg/m3) were found in dough-making areas.
• Cellulase (<180 ng/m3) and xylanase (<40 ng/m3) levels varied, with xylanase detected in bakeries possibly due to natural wheat activity.
• Enzyme sensitization prevalence was 8% in bakeries, 5% in the flour mill, and 3% in the crispbread factory.

Conclusions:

• Industrial enzymes in powdered form used in baking present a significant risk for worker sensitization.
• Optimal air concentrations for industrial enzymes are not yet established.
• Reducing airborne enzyme exposure, particularly high peaks, through technical interventions like non-dusty product forms is recommended to mitigate sensitization risks.