Enzyme allergy with negative IgE to native enzyme caused by genetic modification

Genetically modified enzymes are now present in a wide range of industries and cause sensitisation which often shows little cross-reactivity with the native enzyme, so can be missed unless the genetically modified enzyme is used to testing. Food, beverage, detergent, perfume, pharmaceutical, textile and chemical industries are increasingly using enzymes in biotechnological processes for the synthesis of volatile and non-volatile chemical compounds contributing, among others, to the fragrance, taste and ?avour of products.

References

	Budnik LT, Scheer E, Burge PS, Baur X, Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study, Occup Environ Med, 2017;74:39-45,10.1136/oemed-2015-103442

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