title: Allergen-free probiotics.
abstract: Food sensitivities are constantly increasing in "westernized" countries and may pose serious health risks to sensitized individuals. Severe allergy episodes have also been reported after the intake of probiotic products containing milk protein residues, especially in children. The need for safe and effective probiotic strains and food supplements, which contain them, is now emerging clearly. The present work describes the way of achieving this aim by the avoidance of any kind of raw materials at risk, both in probiotic strain industrial manufacturing and finished product formulation. Allergen-free probiotics represent, without any doubt, an innovative and safe tool for human health.
authors.affiliation: Mofin Alce Group, Via P. Custodi, Novara, Italy. mofinalce@tin.it
authors.forename: Giovanni
authors.initials: G
authors.lastname: Mogna
authors.forename: Gian Paolo
authors.initials: GP
authors.lastname: Strozzi
authors.forename: Luca
authors.initials: L
authors.lastname: Mogna
mesh_terms: D000328:Adult; D000485:Allergens / Q000009:adverse effects / Q000737:chemistry*; D002675:Child, Preschool; D005062:European Union; D005512:Food Hypersensitivity / Q000453:epidemiology / Q000209:etiology / Q000517:prevention & control*; D019649:Food Industry / Q000592:standards*; D006801:Humans; D007223:Infant; D007231:Infant, Newborn; D007881:Legislation, Food; D019936:Probiotics / Q000009:adverse effects* / Q000592:standards* / Q000627:therapeutic use; D016032:Randomized Controlled Trials as Topic; D014481:United States / Q000453:epidemiology; D014486:United States Food and Drug Administration / Q000592:standards
chemical_list: D000485:Allergens