AIRBORNE LEVELS OF ALPHA-AMYLASE ALLERGENS IN BAKERIES

Background: In the baking industry the use of enzymes has increased th roughout the 1980s. Several studies have reported sensitization and re spiratory disorders among bakery workers caused by enzymes in dough im provers. Fungal alpha-amylase is the most frequently reported cause of allergy, alpha-Amylase allergen exposure levels in the bakery industr y, however, have not yet been reported. Objective: The main objective of this study was to quantify personal alpha-amylase exposure levels o f bakery workers. Methods: alpha-Amylase allergens mere measured in 50 7 personal samples of airborne dust taken in bakeries by using a newly developed sandwich enzyme immunoassay with affinity-purified polyclon al rabbit IgG antibodies. A cascade impactor was used to estimate the size of dust particles carrying alpha-amylase allergens. Results: The rabbit IgG antibodies used in the assay showed, in immunoblotting with commercially available alpha-amylase, a reaction profile very similar to that of IgE from sensitized bakers. The enzyme immunoassay appeare d to be highly specific for fungal amylase. Allergen exposure levels v aried considerably among bakery workers, depending on the type of bake ry and job category (range, 0 to 40 ng/m(3)). In confectioneries no al pha-amylase allergens were detected. In other bakeries alpha-amylase e xposure was only found for workers directly involved in dough making. Measurements of the particle size distribution in these bakeries showe d that alpha-amylase allergens are most likely to be deposited in the nose and ciliated airways. Conclusion: This study shows that personal monitoring of fungal amylase allergen exposure in bakeries is possible . This permits the identification of high-risk tasks and allergen sour ces, as well as the study of exposure-response relationships.