A NIOSH-indexed study reported occupational asthma among papain-exposed meat-processing workers, with a reported prevalence of 12% in the papain-exposed group, and recommended controls to prevent aerosolization of proteinaceous materials.
Source: CDC/NIOSH: Occupational asthma among egg and meat processing workers ↗Dust entry
Papain meat-processing dust
Airborne papain enzyme particulate generated during meat processing and handling of powdered meat-tenderizing ingredients.
Airborne form
dust
The form describes what is suspended in air at the point of exposure. A material can produce more than one form, such as dust during handling and fume during heating.
Health effects
occupational asthmarespiratory sensitisationallergic respiratory responseskin exposure concern
Evidence
Controls
- closed enzyme handling
- local exhaust ventilation
- prevent aerosolization
- housekeeping
- medical surveillance
- appropriate respiratory protection