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Detection of eggs as an allergen

In the EU, 14 substances are defined that can cause allergies or intolerances when consumed. These substances are listed in Annex II of Regulation (EU) No. 1169/2011 and includes, among others, chicken eggs.

Substances that may cause allergies or intolerances must be highlighted in the list of ingredients according to Article 21 of the Food Information Regulation. This highlighting can be done, for example, by the font or color.

Eggs are found as an ingredient in an extremely large number of products and for people with an allergy this information is therefore very important. In the case of an allergy or intolerance to chicken eggs, the human immune system reacts to certain proteins in the egg and physical reactions such as nausea, vomiting, diarrhea, fever and respiratory symptoms occur.

To ensure whether chicken egg is contained in a product, we can provide precise detection with the help of state-of-the-art analyses. ELISA (Enzyme-linked Immunosorbent Assay) is used to detect the presence of egg white proteins. This method is a protein-based method for detecting larger peptides and proteins.

 

How the Tentamus Group laboratories can support you:

 

Do you want to know if there are eggs in your product? Then contact our team, we will be happy to advise you and support you in the analysis of your products.

The detection of allergens in food is extremely important for the protection of consumers and should be an essential point of your own controls. Of course, we can also support you in the detection of other food allergens.

 

Contact our expert today: 

 

Dr. Katrin Neumann
lifeprint GmbH
T +49 7303 95105 18
katrin.neumann@tentamus.com

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