Egg Allergens

Egg allergens are proteins found in eggs that can trigger an immune response in some people, causing an allergic reaction. Egg allergy is one of the most common food allergies, particularly in children. The most common egg allergens are ovalbumin, ovotransferrin, and ovomucoid, but there are over a dozen different proteins in eggs that can cause an allergic reaction.. ^[1-3].

 Types of egg allergens ^{(4, 5)}

Symptoms of egg allergens ^{(6, 7)}

Skin reactions: These can include hives, itching, and swelling of the face, lips, tongue, or throat.

Digestive problems: These can include nausea, vomiting, abdominal pain, and diarrhoea.

Respiratory problems: These can include wheezing, coughing, chest tightness, shortness of breath, and throat tightness.

Anaphylaxis: This is a severe and potentially life-threatening reaction that can cause difficulty breathing, rapid drop in blood pressure, and loss of consciousness.

Market overview ⁽⁹⁾

 According to a report by Data Bridge Market Research, the egg allergy market is expected to grow at a CAGR of 7.22% during the forecast period of 2023-2029, and is projected to reach USD 3,491.88 million by 2029.

Recall incidents ⁽⁸⁾

On January 11, 2023, a company based in Hughes Springs, TX issued a recall for 976lbs. of brownies. The recall was made for H-E-B Meal Simple Chocolate Chunk Brownie 13 Oz due to undeclared soy and egg in the ingredients. Consumption of the product by individuals with soy or egg allergies or severe sensitivities can lead to serious or life-threatening allergic reactions

Regulations and standards ⁽¹⁰⁾

In India recently implemented mandatory allergen labelling requirements to help consumers make informed choices about the food they consume. FSSAI has updated the labelling requirements for food products and now mandates the declaration of eight major ingredients that trigger food allergies. These allergens include cereals containing gluten, crustaceans, milk, eggs, fish, peanuts and tree nuts, soybeans, and sulphites in concentrations of 10 mg/kg or more as an ingredient. The only exception from allergen labelling is raw agricultural commodities. In cases where there is a chance of allergen presence due to cross-contamination, it must be declared separately as a "May Contain" statement on the label. Food service establishments such as hotels, caterers, hospitals, food served at religious gatherings, and food served on airlines, railways, passenger vehicles, or any mobile unit must also provide information on the presence of food allergens on their menu card or boards by means of symbols that can be easily understood by the consumer. All pre-packaged food products that contain egg or egg-based ingredients must clearly mention "Contains Egg" on the label. In addition, the presence of egg in a food product must also be declared on the label in the list of ingredients.

Testing methods ⁽¹¹⁾

ELISA: A method for detecting egg allergens in food using specific antibodies and a colorimetric or fluorescent signal

PCR: A molecular biology technique used to detect specific DNA sequences from egg proteins in food samples.

Mass Spectrometry: An analytical technique used to identify and quantify egg allergens in food products.

Immunoblotting: A technique for separating and visualizing egg proteins in a food sample using specific antibodies.

To diagnose an egg allergy in an individual, several methods are used, including:

• Medical history
• Skin prick test.
• Blood test
• Oral food challenge
  
  

Eurofins role in EOT testing

Eurofins is a leading international group of laboratories that provides a wide range of analytical testing services, including food allergen testing. Eurofins offers various testing methods to detect egg allergens in food products, including ELISA, PCR, and mass spectrometry. Eurofins' testing services can help food manufacturers comply with allergen labeling regulations and ensure the safety of their products for individuals with egg allergies.  Eurofins also provides consultation services to assist clients with allergen risk assessment, management, and labeling. Overall, Eurofins plays a crucial role in ensuring the safety and quality of food products for individuals with egg allergies.

References

1. https://www.thermofisher.com/allergy/us/en/allergen-fact-sheets.html?allergen=egg
2. https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/egg-allergy
3. https://www.foodallergyawareness.org/food-allergy-and-anaphylaxis/food-allergens/egg/
4. https://acaai.org/allergies/allergic-conditions/food/egg/
5. https://www.ncbi.nlm.nih.gov/books/NBK538192/#:~:text=A%20majority%20of%20the%20immunogenic,%2C%20and%20ovomucin%20%5B3%5D.
6. Caubet, C., & Wang, J. (2011). Current understanding of egg allergy. Pediatric clinics of North America, 58(2), 427. https://doi.org/10.1016/j.pcl.2011.02.014
7. https://www.chop.edu/conditions-diseases/egg-allergies
8. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/ameripack-foods-llc-announces-allergy-alert-undeclared-soy-and-egg-h-e-b-meal-simple-chocolate-chunk
9. https://www.linkedin.com/pulse/egg-allergy-market-expected-grow-cagr-722-scope-trends-achal-teerwal
10. https://foodsafetyworks.com/insights/allergen-labelling-changes-are-your-labels-updated/
11. Calvani, M., Bianchi, A., Reginelli, C., Peresso, M., & Testa, A. (2019). Oral Food Challenge. Medicina, 55(10). https://doi.org/10.3390/medicina55100651

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