Which statement describes the use of pasteurized eggs in dishes that may be served raw or undercooked?

Which statement describes the use of pasteurized eggs in dishes that may be served raw or undercooked?

• A. Pasteurized eggs should be used whenever eggs will be served raw or undercooked
• B. Pasteurized eggs are unnecessary in any dish
• C. Pasteurized eggs are only for shellfish
• D. Pasteurized eggs are illegal in nursing homes

Answer: (A)

Using pasteurized eggs in dishes that may be served raw or undercooked reduces the risk of Salmonella. Pasteurized eggs have been gently heat-treated to destroy bacteria while still behaving like regular eggs in recipes, so they can be used safely in uncooked or lightly cooked preparations such as dressings, sauces, or mousses. This is especially important for people at higher risk of illness, like pregnant individuals, young children, older adults, or anyone with a weakened immune system. The other statements aren’t accurate: pasteurized eggs aren’t unnecessary in all dishes, they aren’t exclusive to shellfish, and they aren’t universally illegal in nursing homes—the intended practice is to use pasteurized eggs whenever raw or undercooked eggs are involved to protect safety.

Using pasteurized eggs in dishes that may be served raw or undercooked reduces the risk of Salmonella. Pasteurized eggs have been gently heat-treated to destroy bacteria while still behaving like regular eggs in recipes, so they can be used safely in uncooked or lightly cooked preparations such as dressings, sauces, or mousses. This is especially important for people at higher risk of illness, like pregnant individuals, young children, older adults, or anyone with a weakened immune system. The other statements aren’t accurate: pasteurized eggs aren’t unnecessary in all dishes, they aren’t exclusive to shellfish, and they aren’t universally illegal in nursing homes—the intended practice is to use pasteurized eggs whenever raw or undercooked eggs are involved to protect safety.