Avoiding egg proteins may be tough for many egg-allergic consumers. New research suggests that products from older laying hens, called spent fowl, are at a high risk for egg protein contamination. Researchers think one solution may lie in more consistent allergen labeling.
#InterpretiveSummary#PoultryScienceJournal#Egg#PoultryProcessing#SpentFowl#Allergen#ELISA#ProductLabels