Sensitisation to ‘improver mix’ enzyme in bakers stratified by sensitisation to either flour and/or alpha amylase
| ‘Improver enzyme’ used in bakery | Quantity of enzyme used in ‘improver mix’ (ppm) | Sensitisation to ‘improver mix’ enzyme | ||
|---|---|---|---|---|
| All bakers* | Bakers co-sensitised to flour and/or alpha amylase* | Bakers not-sensitised to flour and/or alpha amylase* | ||
| Maltogenic amylase | 40–50 | 12/260 (5%) | 10/84 (12%) | 2/176 (1%) |
| Cellulase | 25 | 11/119 (9%) | 8/26 (31%) | 3/93 (3%) |
| Fungal Xylanase | 20 | 40/260 (15%) | 36/84 (43%) | 4/176 (2%) |
| Fungal Xylanase | 4 X 5 conc | 32/141 (23%) | 31/58 (53%) | 1/83 (1%) |
| Lipase | 20 | 25/260 (10%) | 24/84 (29%) | 1/176 (0.6%) |
| Bacterial Xylanase | 10 | 35/260 (13%) | 35/84 (42%) | 0/176 (0%) |
| Fungal α-amylase | 10 | 32/260 (12%) | 30/84 (36%) | 2/176 (1%) |
| Glucose Oxidase | 5–10 | 29/260 (11%) | 27/84 (32%) | 2/176 (1%) |
| Bacterial α-amylase | 0.5 | 15/260 (6%) | 4/26 (17%) | 1/93 (0.6%) |