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The post-opening discard period exists because: Sterility can no longer be fully guaranteed after first puncture Preservatives slow microbial growth but do not eliminate contamination risk Risk of contamination increases with repeated vial access For this reason, healthcare and laboratory settings typically follow a fixed discard timeframe (commonly 28 days), unless otherwise specified by the manufacturer

Nattokinase is a protein-digesting enzyme extracted from natto, a traditional Japanese food made from fermented soybeans

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