Enzymes: Health and Safety Considerations

Abstract

A prospective view is taken of Legislative and Good Manufacturing Practice constraints upon enzyme suppliers and users, and perceived requirements of the Health & Safety at Work etc. Act (1974) and of the Ministry of Agriculture Fisheries & Food (Food Additives & Contaminants Committee) Review of Enzymes are discussed.

Basic enzyme production techniques and typical commercial enzyme compositions are described and a r ésum é of health risks is given with emphasis upon allergic effects on the skin, eyes and respiratory tract. Symptom recognition and treatments are discussed with emphasis upon prophylaxis. Responses to perceived possible Regulatory requirements by enzyme suppliers—in particular the supply of liquid highconcentration enzyme materials, the adoption of powder agglomeration techniques and the development of immobilised enzymes—are discussed, and observations are made relating to compositional disclosure on labels and in literature in order to improve the standard of product information to enzyme users.

Good Manufacturing Practices by enzyme users, setting of objectives and improvements in the receipt, storage and usage of enzyme raw materials, and the planning of production logistics are considered.

Protective clothing and dust extraction systems for processes employing powdered materials are reviewed with observations relating to worker acceptance and protective efficiency. Latest developments in protective clothing, particularly headgear safeguarding eyes and respiratory tract, are discussed, with recommendations in the context of worker protection and comfort. Anticipated trends in the enzyme using industries are collated and the operation of a large processing plant employing perceived latest techniques is suggested, using a cheese manufacturing plant to illustrate key points.