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Not exactly, but it does have a role in production of flu vaccines. The viruses that are used to make a flu vaccine are grown in a laboratory in a growth medium that is made from chicken egg protein (including albumin from the egg whites). Once the viruses are fully developed and extracted to use in making the vaccines, there are only negligible amounts of minute traces of the egg protein that are not fully extracted by the purification processes of manufacturing.

For this reason, people who are allergic to chicken or chicken eggs are advised to wait after a flu vaccination to be monitored for any potential allergic responses. These are very rare and, with treatment as soon as the first signs of allergic reaction are evident, often today anaphylactic reactions can be prevented. See the related question in the related question section for more detail about egg Allergies and flu vaccinations.

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12y ago

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