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Product Name: Saccharomyces cerevisiae
Common Names: Baker’s yeast, Brewer’s yeast
Recommended Uses: Food production, fermentation processes, biotechnological research
CAS Number: 68876-77-7
Supplier Information: Yeast processing companies, biotechnology supply vendors, and food ingredient manufacturers typically distribute this as a dry powder or granulated form.
Emergency Contact: Provided on the product label or supplier documentation
Classification: Not classified as hazardous under GHS for commercial or industrial use
Label Elements: No pictogram or signal word required
Health Hazards: May cause minor respiratory irritation in individuals with sensitivity to airborne particles, including those with allergies or asthma.
Environmental Hazards: Low risk, but large quantities should not enter waterways without assessment.
Physical Hazards: Dust from large spills may ignite under specific, concentrated circumstances.
Precautionary Statements: Avoid generating dust, maintain good ventilation in enclosed spaces, use personal protection if large-scale airborne exposure is possible.
Component: Saccharomyces cerevisiae cells
Concentration: ≥95% pure yeast cells
Other Ingredients: Trace quantities of growth media residues (typically carbohydrates, minerals, and water, less than 5%)
Nature: Non-pathogenic, non-toxic under standard conditions; commonly recognized as safe in food and feed applications
Inhalation: Remove affected person from dust source, provide fresh air, seek medical attention if respiratory irritation or allergic reaction develops.
Skin Contact: Wash thoroughly with soap and water, remove contaminated clothing.
Eye Contact: Rinse cautiously with clean water for several minutes, remove contact lenses if present, seek medical help for ongoing discomfort.
Ingestion: No acute hazard reported for moderate consumption; if distress occurs, consult medical services.
Advice for Doctors: Treat symptomatically; manage allergies on a case-by-case basis.
Suitable Extinguishing Media: Use water spray, carbon dioxide, dry chemical, or foam.
Specific Hazards: Yeast dust when dispersed in air in high concentrations may create an explosive dust cloud. Combustion may produce carbon monoxide and carbon dioxide.
Protective Equipment: Standard fire-fighting protective gear and self-contained breathing apparatus.
Advice for Firefighters: Avoid inhalation of combustion products, contain runoff to avoid environmental contamination.
Personal Precautions: Wear dust masks, gloves, and eye protection if exposure risk exists.
Environmental Precautions: Prevent large spills from entering water systems; this yeast is not regarded as a significant aquatic hazard but could disrupt local microbial ecology.
Methods for Cleanup: Sweep or vacuum, avoiding dust generation, and clean affected area with water after removal of bulk material.
Waste Disposal: Place collected material in appropriately labeled bins for disposal or composting as per local regulations.
Safe Handling: Minimize dust generation, maintain adequate ventilation, wash hands after handling, use protective gear during bulk processing.
Storage Requirements: Store in cool, dry, well-ventilated area, sealed containers, away from incompatible substances like acids or oxidizers.
Incompatibilities: Strong acids and oxidizing agents.
Specific Use Considerations: Avoid contamination of food stocks with moisture to prevent spoilage.
Exposure Limits: No occupational exposure limits established by OSHA, NIOSH, or ACGIH.
Engineering Controls: Employ effective local exhaust ventilation, particularly during bulk handling or dusty processes.
Personal Protective Equipment: Use dust masks or respirators, safety goggles, and gloves when working with large quantities.
Hygiene Measures: Wash hands and exposed skin before eating, drinking, or smoking.
Appearance: Off-white or pale brown powder or granules
Odor: Yeasty, fermentative aroma
pH: 6–7 (10% solution in water)
Boiling Point: Not applicable – decomposes
Melting Point: Not applicable – decomposes
Solubility: Swells in water, forms suspension
Density: Approximately 1.1–1.3 g/cm³
Vapor Pressure: Not volatile
Flash Point: Not applicable to solid product
Chemical Stability: Stable under standard conditions for storage and use
Reactivity: Limited except in the presence of moisture and food sources; can ferment sugars and produce carbon dioxide
Hazardous Decomposition Products: Combustion can generate carbon oxides.
Incompatible Materials: Strong acids, oxidizers; high humidity can cause spoilage and fermentation.
Polymerization: Not known to occur.
Likely Routes of Exposure: Inhalation of dust, skin or eye contact, ingestion
Acute Effects: May irritate respiratory system and trigger allergies, especially for immunocompromised or sensitive individuals.
Chronic Effects: Prolonged inhalation of dust could contribute to respiratory sensitivity.
Carcinogenicity: No evidence documented for carcinogenicity.
Other Information: Recognized as safe in most applications; consultation advised for individuals with immune disorders.
Ecotoxicity: Not considered toxic to aquatic or terrestrial organisms; uncontrolled large-scale disposal could unbalance local ecosystems.
Persistence and Degradability: Biodegradable, breaks down under natural composting conditions.
Bioaccumulation: No potential for accumulation in tissues.
Mobility in Soil: Limited; will persist near spill location and potentially ferment organic material.
Other Information: Restoration of affected environments possible through natural microbial activity.
Waste Disposal Methods: Composting in municipal or agricultural sites, landfill if contaminated with hazardous material.
Special Precautions: Avoid discharge of large amounts into drains or watercourses.
Regulations: Follow local, regional, and national disposal regulations.
UN Number: Not regulated
UN Proper Shipping Name: Not subject to transport regulations
Transport Hazard Class: Not classified as dangerous
Packing Group: No restrictions
Special Precautions for Transport: Prevent product from absorbing moisture during shipping.
Labelling Requirements: Not subject to hazard labeling in food or laboratory use
Regulatory Status: Approved for food and fermentation by most global health authorities, including FDA (GRAS), EFSA, and Codex Alimentarius
Workplace Safety: OSHA and equivalent agencies do not require specific exposure controls for routine, small-scale use.
Other Requirements: Follow good hygiene and manufacturing practice to limit worker exposure to dust and prevent cross-contamination.
