In an extended study of a group of confectionery workers sensitized by exposure to egg spray, it was found that their blood serum contained antibodies to avian serum proteins. Comparison of the ratio of IgG antibodies determined by ELISA to egg yolk ‘livetins’ and pigeon serum in these patients and in pigeon breeders showed that the phenomenon is entirely due to immunological cross-reactivity among avian blood serum proteins. These avian serum proteins in hens' eggs, not ovalbumin, were identified as the major sensitizing antigens.
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