Allergies against hen’s eggs predominantly affect young children. Consumption of egg can cause severe allergic reactions including anaphylactic shock and must therefore be strictly avoided.
It is important to notice that eggs can be an ingredient in many foods, e.g. noodles, salad dressings, baked goods and ice cream. Hen’s eggs contain various allergens, for example ovomucoid, ovalbumin, ovotransferrin and lysozyme C. Most of the allergens are present in the egg white, while the yolk only has a low allergenic potential. If you want to ensure that a product is safe for allergic persons, you should analyze the allergen content of the product. We offer sensitive ELISA tests and easy-to-use lateral flow tests for the detection of egg proteins in food.