Agent Name

Fungal alpha-amylase

CAS Number

9013-01-8

Major Category

Biological Agents

Category

Enzymes

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]

Comments

Occupational asthma reported in a baker; [Malo] Contact urticaria reported in bakers; [Kanerva, p. 1274] In the 424 subjects (40% bakers, 26% counterhands, 7% confectioners, 14% managers, and 13% ex-bakers), sensitization rates were 31% for flour, 28% for rye, and 2% for fungal alpha-amylase. [Reference #2]

Reference Link

Occupational allergic contact urticaria from fungal but not bacterial alpha-amylase

Exposure Assessment
Reference Link

Sensitisation to cereal flour allergens is a major determinant of elevated exhaled nitric oxide in bakers.

Adverse Effects
Asthma

Yes

Links to Other NLM Databases
Toxicity Information

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Related Information in HazMap
Diseases

Occupational diseases associated with exposure to this agent: