Allergens (ELISA) - egg

Detection and quantification of whole egg or egg white proteins in food products and other suitable matrices with the ELISA method.

The amount of whole egg powder or egg white protein is calculated based on the analysis of egg white proteins ovalbumin and ovomucoid.

Eggs and egg products are known to cause allergies and intolerances, which is why they must be indicated and emphasized in the list of ingredients for food products sold in the EU. Voluntary indication is recommended when egg protein may be present unintentionally due to contamination.