GUIA MANEJO SEGURO DE ENZIMAS

Guide to the Safe Handling of Enzyme Preparations (English)

Guía para la Manipulación Segura de las Preparaciones de Enzimas

(Español)

onsignes de Sécurité pour la Manipulation des Préparations

d’Enzymes  (Français)

English: …………………………………… 1~2

Español: …………………………………… 3~4

Français: …………………………………… 5~6

AMANO ENZYME USA CO., LTD.

eptember 1, 2004 (Published by Amano Enzyme USA Co., Ltd.)

Guide to the Safe Handling

Of

Enzyme Preparations

For the safe handling of enzyme preparations, please carefully read this guide prior to

handling.  

WHAT ARE ENZYMES?

Enzymes are specialized high-molecular weight proteins composed of amino acid building

bl

ocks and are in general, natural substances produced by all living organisms.  Enzymes

act as catalysts which conduct virtually all physiological processes that are essential for the

growth and life of all living matter.  These proteins (enzymes) are able to accelerate the

processes of building or breaking down organic substances such as carbohydrates, fats,

and proteins.

Enzymes are used extensively in many industries including pharmaceuticals, food

processing, animal feeds and diagnostics.

Enzyme preparations are produced from animals, plants and microorganisms, utilizing

advanced technology.

ENZYME PROPERTIES

1) Benefits 

Enzymes have beneficial properties in their catalytic reactions.  Each particular enzyme

reacts only on specific substances (Substrate specificity) under moderate conditions

(temperature, pressure and pH).

Enzymes contribute enormously to many industries.  Digestive enzymes, such as amylase,

protease and lipase, break down foods into smaller components that are more easily

ab

sorbed in the digestive track.  Food processing enzymes, such as glucoamylase, can

br

eak down starch into glucose.

2) Allergy 

Just as most proteins, enzyme preparations may act as allergens.  When enzymes are

inhaled, they may cause the formation of antibodies specific to them (sensitization).  Once

sensitization has occurred, further exposure to the allergen may cause the following

symptoms:

a) SNose, eyes, skin and respiratory irritation

b)

 SCoughing

c

)

 SAsthma

d)

y

m

ptoms similar to a cold

3

) Irritation 

Enzyme preparations which contain high amount of protease may irritate the contacted part

of the body due to proteolytic action.  To minimize the risk of irritation, it is important to

prevent direct contact with any part of the body.  

    [pic 1][pic 2][pic 3]

1

MINIMIZING ENZYME RISK

1) CAvoid Inhalation and Direct Contact 

Inhalation and direct contact with enzyme preparations may cause:

a) SAllergic reactions

b)

 SIrritation

Enzyme preparations which contain protease need additional attention since perspiration

m

ay increase irritation.  To minimize the risk of enzyme preparations, it is important to

prevent inhalation and direct contact with any part of the body.

2) First Aid 

a) SIn case of inhalation, evacuate the area and breathe fresh air.  If symptoms occur,

c

onsult a physician.

b)

 SIn case of skin contact, flush and clean thoroughly with water.

c

)

 SIn case of ingestion, drink plenty of water and consult a physician.  

PROTECTION

Do

 Wear protective clothing

 Wear respiration protection (full face

m

ask)

 Wear safety glasses

 Wear impermeable gloves

 Prevent creation of dust or aerosols

 Ventilate the area (exhaust ventilation)

 Keep work area and equipment clean

Do

 Not 

 Let dust or aerosols directly contact any

part of the body

 Create dust or aerosols

 Handle in an unventilated area

 Leave work area and equipment

u

ncleaned

CLEANING

Do

 Use vacuum equipped with high efficiency

f

ilters

 Use wet cleaning procedures with low

w

ater pressure

 Use wet mop when cleaning floor

Do

 Not 

 Use vacuum equipment without proper,

...