| The prevalence of enzyme sensitization in the | | | | (Termamyl ® ) in the industry had been noted |
| bakeries was 7.8% when all the employees were | | | | since the late 1980s (Sarlo et al 1997). In a later |
| taken into account and 11.8% in the bakers' group. | | | | paper from the same multinational detergent |
| The prevalence coincides with those report | | | | company it was also reported that sensitization to |
| edelsewhere in Europe, for example, 5-16% in the | | | | lipase had been detected in the early 1990s |
| United Kingdom (Cullinan et al 1994, Smith & | | | | (Peters et al 2001). |
| Smith 1998, Jeffrey et al 1999,Nieuwenhuijsen et | | | | In addition the present study showed that |
| al 1999), 9% in The Netherlands (Houba et al | | | | enzyme allergy is still possible, and it can even |
| 1996), 7.5% in Italy (DeZotti et al 1994), and 19% | | | | occur at a high rate, in the detergent industry, |
| in Germany (Baur1998a). | | | | despite the use of encapsulated enzyme |
| The prevalence of flour sensitization in bakeries | | | | preparations that are principally considered |
| was12%, which was on about the same order as | | | | nondusty and safe. This conclusion received |
| elsewhere in Europe in the aforementioned studies | | | | support recently from the study of Cullinan et al |
| (6%-24%). The employees sensitized to enzymes | | | | (2000) in the United Kingdom. The prevalence of |
| belonged to typical groups exposed to flour and | | | | sensitization and clinical allergy in these two studies |
| enzymes,but a detailed exposure profile was not | | | | was in clear contrast to the prevalencesreported |
| included in the original study design. Thus further | | | | by large multinational companies (Cathcart et al |
| exposure-response assessment was not | | | | 1997, Schweigert et al 2000, Peters et al 2001). |
| possible.It was learned that the job tasks of | | | | Obviously there are large variations in industrial |
| many of the sensitized workers had varied over | | | | hygiene conditions between different plants. |
| the years. The study demonstrated that | | | | Small industries may find it economically difficult to |
| exposure to powdered additives containing | | | | meet all the standards of the industrial hygiene |
| enzymes leads to sensitition in Finnish bakers. In | | | | programs conducted in large companies, including |
| the rye crisp factory, where exposure was less | | | | periodic health checks and continuous monitoring |
| on the whole than in the bakeries, sensitization to | | | | of workplace air by immunoassays (Schweigert et |
| enzymes was rare. Cellulase was shown to cause | | | | al 2000,Nicholson et al 2001). |
| sensitization even at moderate exposure levels. | | | | In the enzyme-producing industry, a high rate of |
| There was a significant association between | | | | sensitization, up to 25%, was noted in subgroups |
| enzyme sensitization and work-related respiratory | | | | with high levels of exposure. |
| symptoms. | | | | The division into subgroups enabled |
| However, co-sensitization with flours was | | | | exposure-response (sensitization and respiratory |
| common, and the origin of the symptoms was | | | | symptoms) calculations, and a statistically |
| difficult to determine.The animal feed industry is a | | | | significant trend was found for both sensitization |
| new area of enzyme application. It was | | | | and symptoms. A unique feature was the high |
| demonstrated that enzymes pose an allergy risk | | | | allergy risk of the laboratory personnel. It turned |
| in this industry,too. The risk is smaller than, for | | | | out that powdered enzymes had been handled |
| example, in the baking industry, but,still, cases of | | | | rather carelessly, and, clearly, an awareness of |
| occupational asthma due to enzymes have | | | | the sensitizing properties of the cellulolytic |
| occurred.There was a correlation between | | | | enzymes was lacking. |
| sensitization to enzymes and work-related | | | | In addition to the sensitization of the employees |
| symptoms, and some of the sensitized workers | | | | who handled enzymes themselves or worked in |
| reported symptoms when exposed to enzymes. | | | | the vicinity of enzyme handling, some cases of |
| One of the enzymes to which sensitization was | | | | sensitization were found among people not |
| shown was phytase, which has been developed | | | | involved directly in production, for example, |
| solely for use in animal feeding. Previously, | | | | among the cleaning and maintenance personnel |
| sensitization to phytase was found in Finnish | | | | and also among office personnel with occasional |
| enzyme production (study II). These were the | | | | exposure. Maintenance workers may be exposed |
| first reports of allergy caused by this enzyme. | | | | to thehighest peak concentrations of enzymes in |
| In the detergent factory, a surprisingly high | | | | the workplace. The practice of hiring personnel on |
| prevalence (22%) of symptomatic sensitization | | | | a subcontract basis is becoming general, and this |
| was found among the process workers. | | | | practice increases the probability of being exposed |
| In addition to established allergens in the industry, | | | | to enzymes. The experiences gained in the |
| the bacterial proteases, sensitization to new | | | | subcontract plant that spray-dried cellulase |
| enzymes such as lipase and cellulase was | | | | confirmed the importance of proper and sufficient |
| detected. This was the first publication on the | | | | information. The employees in the subcontract |
| allergenity of these enzymes in the detergent | | | | plant were clearly ignorant about the sensitizing |
| industry. Sensitization to bacterial a amylase | | | | properties of the substances they were handling. |