Pasteurized eggs must always be used in raw or undercooked dishes for high-risk populations. Which statement is most accurate about this practice?

• A. False
• B. Only for high-risk populations
• C. True
• D. Not required if pasteurized

Answer: (C)

The main idea here is reducing Salmonella risk in dishes that use raw or undercooked eggs, especially for those most vulnerable. Pasteurized eggs have been heat-treated enough to kill most pathogens but are not cooked, so they can be used in dressings, sauces, mousses, and other recipes that aren’t fully cooked. For high-risk populations—such as pregnant people, young children, older adults, and those with weakened immune systems—this risk is more dangerous, so using pasteurized eggs in raw or undercooked dishes is the safest, recommended practice. That’s why the statement is most accurate: it’s true that pasteurized eggs should be used in raw or undercooked dishes for high-risk groups. The other options miss or misstate the scope: they either deny the safety benefit, imply you only need pasteurized eggs in some situations, or suggest pasteurization removes the need to use pasteurized eggs at all, which doesn’t align with the safety goal.