Sensitisation to enzymes in the animal feed industry

Abstract

Objectives-To assess the prevalence of enzyme sensitisation in the animal feed industry. Methods-A cross sectional study was conducted in four animal feed factories, where several enzymes had been used in powder form for 7-9 years. Before this study, enzymes in liquid form had started to be used. Sensitisation to enzymes was examined by skin prick and radioallergosorbent (RAST) tests. Altogether 218 workers were tested; 140 people in various tasks in manufacturing, where exposure to various organic dusts and to enzymes was possible, and 78 non-exposed oYce workers. The workers were interviewed for work related respiratory and skin symptoms. Total dust concentrations were measured by a gravimetric method. The concentrations of protease and -amylase were measured with catalytic methods and that of xylanase with an immunological method. Results-Ten workers (7%) were sensitised to enzymes in the exposed group of 140, whereas none were sensitised in the non-exposed group. Six of the sensitised people had respiratory symptoms at work: two of them especially in connection with exposure to enzymes. . On average, highest xylanase and -amylase concentrations were found in the various manufacturing sites, whereas the highest protease concentrations were found in areas of high total dust. Conclusions-Industrial enzymes may cause allergies in the animal feed industry. There is a need to assess exposure to enzymes at various phases of production, and to minimise exposures. (Occup Environ Med 2001;58:119-123)

Allergic asthma caused by exposure to bacterial alpha‐amylase termamyl®

“…Our patient is the first reported case of allergic occupational asthma caused by the genetically engineered bacterial alpha‐amylase Termamyl®. Vanhanen et al [2001] reported on an individual who was sensitized to alpha‐amylase from another Bacillus species, Bacillus amyloliquefaciens. Several authors have described respiratory allergies caused by alpha‐amylase from the fungus Aspergillus oryzae [Baur et al, 1986; Houba et al, 1996; Nieuwenhuijsen et al, 1999; Vanhanen et al, 2001].…”

Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study

“…Previous studies11 13 17 have shown sensitising reactions with conjunctivitis, rhinitis, asthma or hypersensitivity pneumonitis. Most of the data have come from the detergent and food industries.…”

Asymptomatic sensitisation to grapes in a sample of workers in the wine industry: Table 1

“…Sensitisation to enzymes in the animal feed industry has been estimated to be 7%. 9 Sensitisation to latex, a high potency allergen, in tappers and glove factory manufacture workers has been reported to range between 1.3% and 11% in four studies. 10 The reported sensitisation to grapes in the population studied is asymptomatic since none of the employees reported history of symptoms associated with anaphylaxis, contact urticaria, or oral allergy syndrome after grape consumption.…”