WHMIS (Egg lysozyme)

Workplace Hazardous Materials Information System

WHMIS 2015 classification - Note to reader

• Respiratory sensitization - Category 11 2 3 4 5 6

Warning

May cause allergy or asthma symptoms or breathing difficulties if inhaled (H334)

Ingredient disclosure

References

• ▲1.  Bernstein, J.A. et al., «Occupational asthma induced by inhaled egg lysozyme.» Chest. Vol. 103, no. 2, p. 532-535. (1993). [AP-042517]
• ▲2.  Halverson, P.C., Swanson, M.C. et Reed, C.E., «Occupational asthma in egg crackers is associated with extraordinarily high airborne egg allergen concentration.» Journal of Allergy and Clinical Immunology. Vol. 81, no. 1, p. 321. (1988).
• ▲3.  Bernstein, J.A. et al., «Clinical and immunologic evaluation of a worker with occupational asthma from exposure to egg lysozyme.» Journal of Allergy and Clinical Immunology. Vol. 87, p. 201. (1991).
• ▲4.  Bernstein, D.I. et al., «Clinical and immunologic studies among egg-processing workers with occupational asthma.» Journal of Allergy and Clinical Immunology. Vol. 80, no. 6, p. 791-797. (1987).
• ▲5.  Smith, A.B. et al., «Occupational asthma from inhaled egg protein.» American Journal of Industrial Medicine. Vol. 12, p. 205-218. (1987).
• ▲6.  Smith, A.B. et al., «Evaluation of occupational asthma from airborne egg protein exposure in multiple settings.» Chest. Vol. 98, p. 398-404. (1990).

The [number] refers to the Information SST database of the CNESST Documentation Center.