Translation of "Hühnereiweiß" in English

Caution is needed when administrating this vaccine to persons with a known hypersensitivity (other than anaphylactic reaction) to the active substance, to any of the excipients, to thiomersal and to residues e. g. eggs, chicken protein, gentamicin sulphate.

The use of hen egg white lysozyme hydrolysate should be authorised without prejudice to that Directive.

Dried chicken protein (egg-White) is mixed up and stirred with water at a ratio 1:4.

Chicken protein (egg-white) is at first treated with the protease Papain according to example 3.

Egg white contains approximately 88% water and 10% protein.

Ingredients: pasteurized dried egg white.

Human typhus secretion was injected into pigs, and both was mixed with chicken egg protein.

Chicken egg white to beat and connect to cucumber and lemon gruel.

May contains soy and egg.

Lysozyme is a naturally won enzyme from the egg white.

The new process is also suitable for processing chicken protein (egg-white) to make it water-soluble.

They are found in the egg white.

Such a recipe can be used by people who are allergic to chicken protein.

People who are allergic to egg protein must tell their doctor, who will decide on whether to vaccinate or not, and on what precautions need to be taken.

The vaccine is in fact based on inactivated viruses that are cultured on hen's eggs, and may contain traces of egg protein.

The vaccine should not be given to people who have had an anaphylactic reaction (severe allergic reaction) to any of the components of the vaccine, or to any of the substances found at very low levels in the vaccine, such as eggs, chicken protein, ovalbumin (a protein in egg white), formaldehyde, gentamicin sulphate (an antibiotic) and sodium deoxycholate.

Daronrix should not be given to patients who have had an anaphylactic reaction (severe allergic reaction) to any of the components of the vaccine, or to any substances found at trace levels in the vaccine, such as eggs, chicken protein or gentamicin sulphate (an antibiotic).

The vaccine must not be given to people who have had an anaphylactic reaction (severe allergic reaction) to any of the components of the vaccine, or to any of the substances found at very low levels in the vaccine, such as eggs, chicken protein, ovalbumin (a protein in egg white), formaldehyde, gentamicin sulphate (an antibiotic) and sodium deoxycholate.

Imvanex must not be used in patients who are hypersensitive (allergic) to the active substance or any of the substances found at trace levels, such as chicken protein, benzonase and gentamicin.

The measles and mumps components of the vaccine are produced in chick embryo cell culture and may therefore contain traces of egg protein.

Individuals who have experienced anaphylaxis after egg ingestion should be vaccinated with extreme caution, with adequate treatment for anaphylaxis on hand should such a reaction occur.

The vaccine should not be given to people who have had an anaphylactic reaction (severe allergic reaction) to any of the components of the vaccine, or to any of the substances found at trace (very low) levels in the vaccine, such as eggs, chicken protein, ovalbumin (a protein in egg white), formaldehyde, gentamicin sulphate (an antibiotic) and sodium deoxycholate.

Persons with a history of anaphylactic, anaphylactoid, or other immediate reactions (e.g. generalised urticaria, swelling of the mouth and throat, difficulty in breathing, hypotension, or shock) subsequent to egg ingestion may be at an enhanced risk of immediate-type hypersensitivity reactions after vaccination, although these types of reactions have been shown to be very rare.

The application requests for hen egg white lysozyme hydrolysate to be used in food supplements and other food categories, in particular, in non-alcoholic beverages.

Those explanations give sufficient grounds to establish that hen egg white lysozyme hydrolysate in the proposed uses and use levels when used as an ingredient in food supplements, complies with Article 12(1) of Regulation (EU) 2015/2283.