WHAT IS THE FUNCTION OF ENZYMES?
In the living cell, enzymes act as catalysts to speed up the chemical reactions which control life processes. In industrial processes, they can be used to catalyze desired reactions, such as clotting curds in cheese production and converting starch to corn syrup. Enzymes speed up the breakdown or synthesis of organic compounds such as carbohydrates, fats and proteins. Enzymes are highly specialized proteins that are classified by the type of reaction they catalyze. For example, in the human digestive tract there are proteases, carbohydrases, and lipases that break down proteins, carbohydrates and fats, respectively, into smaller substances that can be absorbed into the bloodstream.

ARE ENZYMES LIVING ORGANISMS?
While enzymes are produced by living organisms, they are not living substances.

HOW ARE ENZYME PREPARATIONS USED COMMERCIALLY?
Enzyme preparations have been used in the manufacture of foods and in industrial processes for many years. In fact, rennet has been used in cheese manufacturing since biblical times. Enzyme preparations have a long history of being used in the production of foods, such as in the dairy, wine, brewing and distilling, starch, and baking industries. Since the early 1900s, some enzyme preparations have been known to enhance cleaning action. They were first widely introduced into detergent formulations in the 1960s for this purpose. Enzyme preparations are also used as diagnostic reagents and in the pharmaceutical, tanning, textiles and paper industries.

HOW ARE ENZYMES PRODUCED FOR COMMERCIAL USE?
Commercial enzymes are produced from the fermentation of specially selected nonpathogenic, nontoxigenic strains of microorganisms or extracted and purified from plant or animal sources. Typically, the enzyme preparation does not contain the production microorganism. Enzyme products are available in a variety of physical forms: Liquids, slurries, granules and powders.

HEALTH EFFECTS
When handling concentrated enzyme preparations - as with most substances used in industrial processes - care should be taken to avoid skin contact and inhalation of aerosols. Enzymes can be used safely without any adverse health effects through the use of good work practices, engineering controls, and appropriate personal protective equipment.

SYMPTOMS OF ENZYME EXPOSURE
IRRITATION Prolonged skin contact with proteolytic enzymes can cause skin irritation. The eyes can also be irritated by contact with proteolytic enzymes. As would be expected, the more concentrated the enzyme preparation, the greater the potential for producing irritation upon contact. Skin irritation is most likely to appear in body areas where perspiration occurs, i.e., hands, armpits, groin, and feet, and around tight fitting clothing areas, such as cuffs, waist, collar, and facial areas in contact with face masks. This irritation is caused by the chemical properties of the proteases and is not an allergic response.

Other types of enzymes, i.e., nonproteolytic enzymes, have not been shown to cause skin and eye irritation. However, skin and eye contact with all enzymes should be minimized as part of personal hygiene practices. As with any chemical, avoid contact with enzymes if the skin is broken or irritated. Please consult the manufacturer’s MSDS for information on the hazards associated with other ingredients of the enzyme preparation. Also, inhaling high levels of enzyme-containing aerosols may result in coughing and/or congestion due to irritation of the mucous membranes of the respiratory tract. Respiratory irritation is a very rare occurrence and should never occur when adequate manufacturing controls are in place