Egg allergy
Egg allergy is the most common type of food allergy in children with an estimated prevalence of 2.5% in the first two years of life54 while reported allergic reactions to vaccines containing egg proteins traces are very rare.
To assess sensitization to egg proteins the allergy workup is based on: I) skin prick testing with egg white and ovalbumine extracts; II) serological test with the determination of specific IgE to egg white and ovalbumine (nGal d2). In both cases positive results indicate sensitization and do not pose diagnosis of definite food allergy, thus, any result has to be evaluated by experts.