When serving raw or undercooked egg dishes to high-risk populations, which type of eggs should be used to minimize the risk of foodborne illness?

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

Answer: (B)

Verified step by step guidance

1. Understand the risk associated with raw or undercooked egg dishes, which is primarily due to the potential presence of pathogens like Salmonella that can cause foodborne illness.
2. Recognize that high-risk populations (such as young children, elderly, pregnant women, and immunocompromised individuals) are more vulnerable to severe illness from these pathogens.
3. Identify that pasteurization is a process that involves heating eggs to a temperature that kills harmful bacteria without cooking the egg, thereby reducing the risk of foodborne illness.
4. Compare the options: free-range, unwashed, and organic eggs do not guarantee the elimination of pathogens, whereas pasteurized eggs have undergone a safety process to minimize risk.
5. Conclude that to minimize the risk of foodborne illness when serving raw or undercooked egg dishes to high-risk populations, pasteurized eggs should be used.