Abstract
Vaccines for infectious diseases contain multiple minor ingredients called excipients, such as egg ovalbumin, polysorbate (PS), polyethylene glycol (PEG), neomycin, thimerosal, and other contaminants (eg, lactose, yeast, formaldehyde, gelatin, latex).1,2 Allergic reactions occurring to vaccines are rare, but focus on vaccine excipients as the provoking cause.3 Examples of this include egg ovalbumin in yellow fever (YF), gelatin in measles, mumps, and rubella (MMR) and several other vaccines, yeast in hepatitis B vaccines, and casein with diphtheria tetanus acellular pertussis (DTaP).
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