Egg allergy is a wide spread condition which affects mainly children. Of all the other food allergies, egg allergy is the second most common one and has a high prevalence in developed countries. Egg allergy is caused by antigens found within the egg white and the egg yolk. Four egg white allergens have been identified and extensively studied over the past two decades, and the two identified egg...

Allergenic fining agents and processing aids from hen’s egg and cow’s milk used in wine production are hidden allergens and could demonstrate a health threat for allergic persons. Hence, the European parliament adopted Directive 2003/89/EC amending 2000/13/EC to declare ingredients, contaminations and processing aids which are known to trigger allergic reactions. The Amendment Directive 415/200...

Muffins are sweet, high-calorie baked products characterised by good taste and soft spongy texture. Egg is one of the main ingredients that play a pivotal role in maintaining nutritional and physical properties. Although egg possesses excellent functional properties the presence of high cholesterol, risk of allergies by egg protein (avidin) and religious taboos associated with its consumption l...

Allergenic substances (egg and milk) were measured in processed meat products and frozen foods of which the milk and egg ingredient ratios and manufacturing processes were clearly identified. An ovomucoid ELISA kit gave good results in the detection of egg ingredients. With an ovalbumin ELISA kit and egg ELISA kit, results for 6 of 16 foods were negative, but better results were obtained when a...

Salmonella enteritidis may have been transmitted through the hands of the vendors or from those of vendors who sold egg products in the vicinity. Although raw eggs and egg products have been implicated in contamination with Salmonella enteritidis the ability of this pathogen to survive for up to 7-14 days on the surface of many fresh fruits as in melons have been reported. Since, people of almo...

Recent evidence suggests that inhaled ozone (O3) does not induce toxicity via direct epithelial interactions. Reactions with epithelial lining fluid (ELF) constituents limit cellular contact and generate products, including lipid ozonation products, postulated to initiate pathophysiological cascades. To delineate specific aspects of lipid ozonation product formation and to estimate in situ surf...