Which type of eggs should be used for raw or undercooked dishes served to high-risk populations?

• A. Cage-free eggs
• B. Organic eggs
• C. Pasteurized eggs
• D. Free-range eggs

Answer: (C)

Raw or undercooked eggs can carry Salmonella, which poses a higher risk for high-risk populations such as pregnant people, older adults, immunocompromised individuals, and young children. Pasteurized eggs are heat-treated to kill bacteria while preserving the egg’s functional qualities, so they can be used safely in recipes that aren’t cooked to a safe temperature. That safety benefit is why pasteurized eggs are the appropriate choice for raw or undercooked dishes for those groups. Terms like cage-free, organic, or free-range describe how hens are raised and don’t guarantee safety from bacteria, so they don’t address the risk as pasteurization does.