Ovalbumin content in the yellow fever vaccine

Abstract

Recent attention has focused on the safety of administering the influenza vaccine to patients with a history of severe egg allergy. Most influenza vaccines are manufactured by inoculating embryonated chicken eggs with live virus; therefore, the vaccine contains a residual amount of ovalbumin, raising theoretical safety concerns in egg-allergic patients. The US Food and Drug Administration does not currently mandate the publication of the ovalbumin content in the vaccines, but most manufacturers now indicate the amount of ovalbumin in the package inserts (all <1 mcg/0.5-mL dose).