The seasonal influenza vaccine is produced in chicken eggs. Ovalbumin, an egg protein, is often listed as a component of the purified vaccine on most drug-package inserts. The concentration of ovalbumin indicates the potential egg-allergen content of a vaccine. Read more about food allergy.
Earlier ACIP guidelines recommended against giving the influenza vaccine to people with egg allergy, including those with a history of mild symptoms.
Influenza vaccines are now made with much lower ovalbumin concentrations than in the past; therefore, the level of potential egg protein allergens in a single dose of vaccine is extremely low. Read more about vaccines.
The following are ACIP recommendations for the 2011 to 2012 influenza season:
Visit the ACIP website to read more about the updated recommendations.
Visit the NIAID Influenza Vaccine page for more information about the seasonal flu vaccine.
Last Updated August 26, 2011
Last Reviewed August 26, 2011