The work of body’s immune system is to identify and destroy germs (such as bacteria or viruses) that make us sick. Food allergy results when the immune system mistakenly targets a harmless food protein as a threat and causes allergic reactions. Therefore food allergens are typically naturally-occurring proteins in foods or derivatives of them that cause abnormal immune responses.
Are you allergic to eggs???
People with mild egg allergy can safely eat small amounts of cooked eggs, but have reactions to raw eggs. Although cooking can alter the structure of egg protein, some of the allergenic proteins are heat stable, so cooked eggs can still trigger reactions.
Prevention: Individual with egg allergy must avoid all food and products that contain egg or egg derivatives which contain egg protein. If you have an egg allergy and see the following in the list of ingredients on a product you should not eat it.
Other names for eggs: Albumin, Ovalbumin, Egg substitutes, Globulin, Livetin and Lysozyme.
Foods & Products containing eggs: Bakery products, desserts like pastries, cakes mayonnaise etc.