Section 1 - CHEMICAL PRODUCT AND COMPANY IDENTIFICATION

PRODUCT NAME

WYETH WHEY POWDER

NFPA

PRODUCT USE

Used in foodstuffs.

SYNONYMS

"powdered whey"

Section 2 - HAZARDS IDENTIFICATION

CANADIAN WHMIS SYMBOLS

EMERGENCY OVERVIEW

RISK

POTENTIAL HEALTH EFFECTS

ACUTE HEALTH EFFECTS

SWALLOWED

  Although ingestion is not thought to produce harmful effects, the material may still be damaging to the health of the individual following ingestion, especially where pre-  existing organ (e.g. liver, kidney) damage is evident. Present definitions of harmful or toxic substances are generally based on doses producing mortality (death) rather than those producing morbidity (disease, ill-health). Gastrointestinal tract discomfort may produce nausea and vomiting. In an occupational setting however, ingestion of insignificant quantities is not thought to be cause for concern.  Considered to be non toxic.  Considered an unlikely route of entry in commercial/industrial environments.  

EYE

  Although the material is not thought to be an irritant, direct contact with the eye may produce transient discomfort characterized by tearing or conjunctival redness (as with windburn).  

SKIN

  The material is not thought to produce adverse health effects or skin irritation following contact (as classified using animal models). Nevertheless, good hygiene practice requires that exposure be kept to a minimum and that suitable gloves be used in an occupational setting.  

INHALED

  The material is not thought to produce adverse health effects or irritation of the respiratory tract (as classified using animal models). Nevertheless, good hygiene practice requires that exposure be kept to a minimum and that suitable control measures be used in an occupational setting.  Respiratory sensitization may result in allergic/asthma like responses; from coughing and minor breathing difficulties to bronchitis with wheezing, gasping.  

CHRONIC HEALTH EFFECTS

  Principal routes of exposure are usually by inhalation of generated dust and skin contact/eye contact.  Exposure to small quantities may induce hypersensitivity reactions characterized by acute bronchospasm, hives (urticaria), deep dermal wheals (angioneurotic edema), running nose (rhinitis) and blurred vision . Anaphylactic shock and skin rash (non-thrombocytopenic purpura) may occur. An individual may be predisposed to such anti-body mediated reaction if other chemical agents have caused prior sensitization (cross-sensitivity).  Anaphylactic shock has been reported following exposure of some atopic  individuals to the protein, casein, found in milk products.  Anaphylaxis due to cow's milk proteins is common in infants but rarely has  its onset in adult life. Whey fractions (alpha-lactalbumin, beta-  lactoglobulin, and bovine globulins) are the most important allergens in  milk, although associated sensitisation to casein has been reported. In  cases describing the onset of allergic response, in adults, to milk  products, specific antibodies (IgE) have been produced against more than  one protein. Bronchospasm was the main symptom present. Casein  IgE-mediated allergy has been described as a source of occupational asthma  in several jobs; tannery work, delicatessen work and cattle farming.