Package "Cross allergy: fungal mold"

Package Contents:

• Baker Yeast, f45
• Penicillin G, c1
• Penicillin V, c2
• Grape, f259
• Cheddar Cheese, f81
• Blue Cheese, f82

Cross-reactivity between fungal mold and food products occurs when a person allergic to
mold (e.g., Alternaria alternata, Penicillium notatum, etc.) also reacts to certain foods with
allergic symptoms. This happens due to the similarity of proteins found in both fungal mold
and some foods.

The Cross-Reactivity: Fungal Mold" package is a valuable tool for identifying cross-reactivity
between mold and certain food products. Included components such as baker yeast,
penicillin G, penicillin V, grape, cheddar cheese, and blue cheese are the most common
causes of allergic reactions in people suffering from mold allergies.

Conducting this analysis helps identify possible cross-reactions between fungal mold and the
foods included in this package, aiding patients in avoiding potentially dangerous foods and
taking appropriate precautions. This approach helps reduce the risk of allergic reactions and
improves the quality of life for people with allergies.