Allergy to egg is one of the more frequent causes of food hypersensitivity, affecting roughly 1.5% of children, and 0.2% of adults in the US. Allergies to egg are typically directed against the egg white proteins, which constitute potent allergens capable of eliciting severe systemic reactions at very low quantities. In addition, egg white proteins are potent histamine liberators, known to provoke non-allergic responses termed pseudo-allergy. Due to the prevalence and severity of egg allergies, as well as the ubiquitous use of egg in food, there is a need for sensitive and reliable testing for specific egg allergen residues in foods.
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For additional information or assistance with using this test kit, please contact Microbiologique at (206)525-0412.