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Poultry meat allergy is a rare food allergy in humans caused by consumption of poultry meat (commonly chicken and turkey) whereby the body triggers an immune reaction and becomes overloaded with immunoglobulin E (IgE) antibodies. [1] [2] It can co-occur with egg allergy but more often occurs without allergy to poultry eggs.
Food intolerance reactions can include pharmacologic, metabolic, and gastro-intestinal responses to foods or food compounds. Food intolerance does not include either psychological responses [3] or foodborne illness. A non-allergic food hypersensitivity is an abnormal physiological response.
In countries in North America and western Europe, where use of cow's milk based infant formula is common, chicken egg allergy is the second most common food allergy in infants and young children after cow's milk. [9] [8] [54] However, in Japan, egg allergy is first and cow's milk second, followed by wheat and then the other common allergenic ...
Adult birds and old chickens are more susceptible. In parental flocks, cocks are far more susceptible than hens. [2] Besides chickens, the disease also concerns turkeys, ducks, geese, raptors, and canaries. Turkeys are particularly sensitive, with mortality ranging to 65%. [3]
It was quite a surprising find in the chicken coop that day. This adventure is similar to many deadend searches one has on a lifelong journey researching ancestry. Many questions remain.
The children, mainly from Guatemala, according to the advocates, were working in meat processing and sanitation in a plant run by Gerber’s Poultry, which produces Amish Farm Chicken, advertised ...
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Testing revealed that chickens fed with a variety of vitamin B12 produced with the residue of a specific antibiotic grew 50% faster than chickens fed with B12 from a different source. [2] Further research confirmed that antibiotic use improved chicken health, resulting in increased egg production, lower mortality rates, and reduced illness.