BACKGROUND A few reports demonstrate the occurrence of egg allergy in adolescent and adult patients suffering from atopic dermatitis and the association of this allergy to other food and aeroallergens. AIMS AND OBJECTIVES The aim of this study is to evaluate the occurrence of egg allergy in patients suffering from atopic dermatitis at the age 14 years and older and to evaluate the relationshi...

BACKGROUND Children do not always outgrow hen's egg allergies in early childhood. Because egg yolks are less allergenic than egg whites, we performed an oral food challenge with heated egg yolk slightly contaminated with egg white (EYSEW OFC) in infants allergic to hen's egg. We hypothesized that the EYSEW OFC results would predict the egg allergy's natural course. METHODS We retrospectively ...

The resonance Raman spectra of [2-13C]-, [4a-I3C] -, [4-I3C]-, [ 1 Oa-I3C]-, [2,4,4a, 10a-I3C]-, [ 5-I5N] -, [ 1,3-I5N]-, and [ 1,3,5-'5N]riboflavin bound to egg-white proteins were observed for N(3) -H and N(3)-D forms with spontaneous Raman technique by using the 488.0-nm excitation line of an argon ion laser. The fluorescence of riboflavin was quenched by forming a complex with egg-white rib...

As part of the process for developing risk-based performance standards for egg product processing, the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) undertook a quantitative microbial risk assessment for Salmonella spp. in pasteurized egg products. The assessment was designed to assist risk managers in evaluating egg handling and pasteurization perform...