Guide to the Safe Handling ofEnzyme

Amano Enzyme Inc.
Version 1

Table of Contents
1.

What Are Enzymes?

2.

Enzyme Properties
1) Usefulness of enzymes2) Miscellaneous

3.

Health Effects

4.

Symptoms Developing on Enzyme Exposure1) Allergy2) Irritation

5.

Handling of Enzymes
1) Measures for prevention of exposure- Exposure control- Safe work – Prevention of and protection from enzyme dust (airborne
microparticles)/aerosols
2) Protective equipment for work
3) Protective clothing

6.

Measurement of Enzyme Dust in the Work Environment

7.

Cleaning at the Time of Spillage / Cleaning and Maintenance of the Work Area

8.

First-aid Treatment in Case of Exposure

9.

Medical Surveillance (Regular Health Checkup)

10. Training

1. What Are Enzymes?
Enzymes are proteins produced in living cells of plants, animals, and microorganisms and catalyzing
biological reactions essential for life support. Enzymes manufactured under advanced manufacturingand quality control systems are utilized in the fields of pharmaceuticals, food, feed, industry, andclinical diagnosis to accelerate the synthesis, degradation, and oxidation/reduction of organic
substances such as carbohydrates, fats, and proteins.
2. Enzyme Properties
1) Usefulness of enzymes
Enzymes have excellent properties of exclusively acting on specific substances (substratespecificity) under mild conditions (ambient temperature, ambient pressure, approximately neutralpH). For example, digestive enzymes break down food into nutrients. Starch saccharifying enzymes(for glucose production) break starch into glucose. These properties are applied to a wide range ofapplications, and many enzymes are used in various places in life. The use of enzymes for foodindustry is presented below.
[Protein processing]Proteases (proteolytic enzymes) are mainly used to improve the taste, yield of extracts, nutritional
value, and physical properties through degradation of proteins.
[Starch processing]A variety of sugars with useful properties (glucose, maltose, maltotriose, branched oligosaccharide,cyclodextrin, isomerized sugar, and fructose) are produced using various enzymes that act on
glycosidic bonds in starch.
[Yeast extract]
Yeast extract is obtained from yeast such as brewer's yeast, baker's yeast, and torula yeast byextraction involving self-digestion or enzymatic degradation and concentration. It is widely used as
an umami seasoning that contains amino acids, inosinic acid, guanylate, etc.
[Fat processing]
Lipases are used in the field of fat and processing in food industry. Lipases (fat-degrading enzymes)
are enzymes mainly hydrolyzing triglycerides to produce fatty acids and glycerin. Applications
include production of milk flavors, improvement of triglyceride purity, and concentration of highly
unsaturated fatty acids (EPA, DHA).
[Miscellaneous]
For other uses, refer to the product uses on our website.
3. Health Effects
Enzymes may sometimes cause irritation of the skin (skin irritation). In susceptible individuals,
Inhalation of enzymes may elicit an immune response (sensitization). Exposures repeated over time
may induce production of allergic antibodies and further exacerbation of symptoms may lead todevelopment of respiratory allergy. Therefore, when working with enzymes, care should be taken to
avoid inhalation of fine powders and aerosols as well as their contact with skin, eyes, etc. On theother hand, in handling enzymes, proper working practices, process control and use of appropriate
personal protective equipment can minimize adverse health effects and secure safety in work.
Specific allergic symptoms and irritation during enzyme exposure are detailed below as basic
information required for appropriate management.
4. Symptoms Developing on Enzyme Exposure1) Allergy
As with protein allergens such as pollen, enzymes may cause mild to severe symptoms such as
sneezing, nasal obstruction and sinus congestion, cough, watery eyes and runny nose. With the onset
and progression of occupational asthma, more serious symptoms may occur such as tightness of thechest, wheezing and shortness of breath. These symptoms may develop during work hours or eventwo or more hours after work exposure. Symptoms occur in allergic patients inhaling enzyme
aerosols and usually disappear within a few hours. Common seasonal allergy symptoms may
resemble enzyme allergies. If symptoms appear more often on working days and disappear during
weekends or holidays, they may be due to enzyme exposure and should be investigated. People withallergic symptoms should immediately report their symptoms and ask a physician for a diagnosis.
2) Irritation
While the primary health hazard associated with enzymes is respiratory allergy, contact withproteolytic enzymes may cause skin and eye irritation. The higher the concentration of the enzyme
preparation, the greater the potential for producing irritation upon contact. This irritation is caused
by catalytic activities of proteolytic enzymes and is not an allergic response.
Non-proteolytic enzymes have not been shown to cause skin and eye irritation. However, as part ofpersonal hygiene practices, skin and eye contact with all enzymes should be minimized. Please referto the Safety Data Sheet (SDS) for information on the hazards associated with other ingredients ofthe enzyme preparation.
5. Handling of Enzymes
1) Measures for prevention of exposure
Exposure control
The risk associated with enzyme exposure can be controlled using a widely acceptedhierarchy of controls including engineering controls, safe working practices, and personal
protective equipment. Implementation of these controls depends on the likelihood andseverity of enzyme exposure potentially associated with the work task.
Implementing engineering controls such as isolation or containment is the best method tominimize exposure. Isolation techniques are used to completely segregate the enzyme productfrom the employee and workplace by creating a barrier (e.g., closed dosing systems, direct
tote connections). Although isolation is not feasible for some operations, exposure to hazards
in such cases may be prevented by installing local exhaust ventilation (LEV) to accommodate
enzyme products (in the packaging and rework area). It is important that all engineeringcontrols be properly maintained and tested for efficacy through routine enzyme monitoringand maintenance procedures.
Safe work - Prevention of and protection from enzyme dust (airborne microparticles)/aerosols
Safe handling of enzyme preparations can be accomplished through working practices in
conjunction with engineering controls and use of protective equipment. It is also importantthat workers are trained on the health hazards of enzymes, understand the symptoms ofenzyme allergy and follow safe working practices that minimize the risk of exposure.
In working with enzyme preparations, working practices should not generate aerosols or
result in direct skin contact. Aerosols are formed through high-energy operations such asmixing, grinding, and some material transfers. Cleaning actions such as sweeping, blowing,steam cleaning, and high-pressure spraying will also generate aerosols and should be avoided.
The following safety measures are recommended to minimize exposure.
- Avoid inhalation of dust, droplets and mists.
- Wash hands with water and mild soap after contact with enzyme materials.
- Change the work clothes every day. Make sure to replace the work clothes every time
when contaminated with enzyme raw materials.
- Prevent contact of the face or eyes with the work clothes or gloves contaminated withenzymes.
2) Protective equipment for work
Risk assessment/risk avoidance for workers (precautions for use)
Respiratory protective equipment
The use of respiratory protective equipment should be considered if engineering controls
are not sufficient to control enzyme levels below recommended exposure limits. Personal
protective equipment may be used as an auxiliary means when a specific task could resultin high potential risk of exposure.
When using respiratory protective equipment, the filters should be N100/P100/P3, etc.
These filters provide the appropriate level of protection to the user.

3) Protective clothing
Protective clothing should be worn when there is a potential for skin or eye contact.
Protective clothing may include gloves and safety goggles as well as outer garments suchas coveralls and lab coats. Protective clothing is particularly important when working withproteolytic enzymes known to cause skin irritation. Protective clothing should be removedprior to leaving the work area and must not be worn into other areas of the facility (e.g.
lunchroom or offices). For all types of enzymes, protective clothing should be defined
based on workplace activities and potential for exposures to avoid unintentional inhalationof any residual enzyme.
6. Measurement of Enzyme Dust in the Work Environment
Air monitoring techniques are available for measurement of enzyme dust or mist
concentrations in the air to assess the effectiveness of engineering controls and thepotential for exposure of employees. The American Conference of Governmental
Industrial Hygienists (ACGIH) has established a threshold limit value (TLV) for only one
class of enzyme, subtilisin, of 60 ng/m3 as a ceiling limit. This exposure limit should berecognized and employed for all enzyme classes. Please contact us for additional
information.
7. Cleaning at the Time of Spillage / Cleaning and Maintenance of the Work Area
Whenever maintenance is to be performed on equipment that has been in contact withenzymes, the equipment should always be cleaned before starting the maintenance work.
Personal protective equipment (gloves, protective masks, eye protection) should be usedduring maintenance operations where there is a potential for exposure or exposure
potential is unknown.
8. First-aid Treatment in Case of Exposure
Skin contact
Flush the exposed skin thoroughly with water for 15 minutes, then wash with mild soapand water. Remove and clean any contaminated work clothing. Ensure that the handling ofcontaminated clothing does not expose another person.
Inhalation
Remove the individual from the exposure source to a well-ventilated area. Monitor themfor irritation or allergic symptoms. If any symptoms appear, consult a physician.
Symptoms may be delayed after exposure.
Eye contact
Rinse the eyes thoroughly with water for 15 minutes or more and then consult a physician.

9. Medical Surveillance (Regular Health Checkup)
Health management of workers handling enzymes shall be performed on the occasion ofregular health checkups, etc. provided by each business operator. If any abnormality
occurs during handling of enzymes, immediately seek diagnosis and consultation from theindustrial physician appointed by each employer.
10. Training
All employees and contractors working with enzyme preparations should be properly
trained in safe use and handling procedures as well as emergency measures such as spillcleanup and equipment maintenance. Such training is particularly necessary when theemployee is new to the job or a new task is introduced. Many countries adopt the United
Nations (UN) Globally Harmonized System (GHS) as the standard for hazard
communication. While several different versions of the GHS standard are adopted globally,
the pictograms and phrases used are the same. Enzymes are classified as “RespiratorySensitizers.” The symbol indicated in the pictogram below is referred to as the “HealthHazard” and used to denote Respiratory Sensitizers. It is necessary to ensure that workers
are trained on how to read SDS documents and distinguish GHS classifications/pictograms.