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Original article
Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study

Authors

  • Lygia T Budnik Occupational Toxicology and Immunology Unit, Institute for Occupational and Maritime Medicine (ZfAM), University Medical Center Hamburg-Eppendorf, Hamburg, Germany European Society for Environmental and Occupational Medicine, Berlin, Germany PubMed articlesGoogle scholar articles
  • Edwin Scheer Consultant on Occupational Lung Diseases and Allergy, Berlin, Germany PubMed articlesGoogle scholar articles
  • P Sherwood Burge European Society for Environmental and Occupational Medicine, Berlin, Germany Occupational Lung Disease Unit, Birmingham Heartlands Hospital, Birmingham, UK PubMed articlesGoogle scholar articles
  • Xaver Baur European Society for Environmental and Occupational Medicine, Berlin, Germany Occupational Lung Diseases and Allergy Unit, Charité Institute for Occupational Medicine (CIOM), Campus Benjamin Franklin, Charité-School of Medicine, Berlin, Germany PubMed articlesGoogle scholar articles
  1. Correspondence to Professor Lygia T Budnik, Occupational Toxicology and Immunology Unit, Institute for Occupational and Maritime Medicine (ZfAM), University Medical Center Hamburg-Eppendorf, Marckmannstrasse 129 B, Hamburg 20539, Germany; l.budnik{at}uke.de
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Citation

Budnik LT, Scheer E, Burge PS, et al
Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study
Occupational and Environmental Medicine 2017;74:39-45.

Publication history

  • Received November 13, 2015
  • Revised July 13, 2016
  • Accepted August 2, 2016
  • First published September 21, 2016.
Online issue publication 
June 29, 2021

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