Lysozyme Testing Solutions

Despite their nutritional value, eggs represent a significant health issue for allergic individuals. Proteins from egg yolk have only minor allergenicity, but many proteins from the egg white are known to be allergenic. In addition to ovalbumin, lysozyme represents the major allergenic protein found in egg white. Lysozyme is frequently used as a preservative by the food industry. It is often deliberately added to dairy products or used as fining agent for wine. For allergic persons the consumption of lysozyme represents a critical problem. As very low levels of the allergen are enough to trigger allergic reactions, failing to label lysozyme additives in food can prove hazardous for people suffering from allergens.
Mandatory labeling of egg residues in food
To protect consumers from the potentially fatal consequences of egg consumption, allergen labeling is required by law in many countries. Egg is regulated, for example, by the EU Regulation (EU) No 1169/201 and the U.S. FDA – FALCPA 2004.