Scientific Opinion related to a notification from the Oenological Products and Practices International Association (OENOPPIA) on lysozyme from hen’s egg to be used in the manufacture of wine as an anti-microbial stabilizer/additive pursuant to Article 6, paragraph 11 of Directive 2000/13/EC – for permanent exemption from labeling
EFSA Journal 2011;9(10):2386 [11 pp.].
06 October 2011
http://www.efsa.europa.eu/en/efsajournal/pub/2386.htm
リゾチームを使って作ったワインの残留リゾチームは、アレルギーのある人に反応を誘発する可能性があると結論した。