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EGG

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Description

ALLERGEN EGG

What is egg allergy?

Egg allergy is very fecvently found in children, being on the second place in the top of food allergies at young ages, after the allergy to cow's milk and derivatives. About 2% of children suffer from this type of food allergy, but fortunately, about 70% of them will heal from this allergy towards puberty. There is the possibility of protein transfer from the egg through breast milk and so this type of allergy to occur even in newborns breastfed exclusively. In the latter case, the recommendation is that the mother avoids the ingestion of any product that may contain the egg.

The egg has whites and yolks, each containing proteins that can cause antigen-antibody immune conflict. Most often the egg white is involved in allergies, but it is practically very difficult to separate the proteins in the egg white from those in the yolk, there is a mutual contamination of the egg white-yolk, so most often in the case of allergy to any part of the egg, it will be recommended to avoid food entirely. In the EU there is a recommendation to label the egg as an allergen present in any product, but beware that it can also be presented as albumin, ovalalbumin, mayonnaise, meringue, etc.

 

Procedure for the presence of OU in food

In the laboratory, quantitative dosages of egg allergen are performed by ELISA method.

 

Legislation in the field

According to the European Union legislation (Regulation 1169/2011) the following substances are defined that can cause allergies and which are mandatory to be labelled on food products:

Extract from REGULATION (EU) NO 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 25 October 2011
on the provision of food information to consumers, amending Commission Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Regulation (EC) No .../... Commission Regulation (EC) No 608/2004

ANEXA II

SUBSTANCES THAT CAUSE ALLERGIES OR INTOLERANCES

1.

Cereals containing gluten, namely: wheat, rye, barley, oats, spelt wheat, durum wheat or hybrids thereof and derived products, with the exception of:

(a)

sigloose grains obtained from wheat, including dextrose (1));

(b)

maltodextrins obtained from wheat (1);

(c)

sugarirs made from barley;

(d)

13.

Lupin and derived products.

14.

Molishes and derived products.

Reviews

(3 reviews)
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Andreea N. 02.03.2022
Excellent
food analysis Professionalism, laboratory that will give the interpretation of the results! I liked it!
Stan D. 06.01.2021
Excellent
I really enjoyed working with them.. we recommend. I just said what I needed and they told me exactly what analyzes I need to do, and at the end of the analysis bulletin I received an appendix with what should appear on the label at nutritional values! Bravo!
Delia Grigoriu 06.01.2021
Excellent
Vitamins for dietary supplements can also be determined! Super this initiative. Affordable prices reported to the Romanian market.

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