Which preservation method must sub pasteurized eggs be used for?

Sub pasteurized eggs must be used for raw dishes intended for highly susceptible populations due to their increased risk for foodborne illness. Highly susceptible individuals include young children, the elderly, pregnant women, and those with weakened immune systems.

Using sub pasteurized eggs with these populations is important because traditional pasteurization effectively kills harmful pathogens that could cause foodborne illnesses. However, sub pasteurized eggs have not been subjected to the same consistent heat treatment that pasteurized eggs have, making them more risky. When preparing food for highly susceptible populations, it is essential to take extra precautions to ensure food safety.

In contrast, while raw baking and dishes for children or hospital patients may also require careful consideration regarding food safety, they do not specifically mandate the same level of concern as raw dishes for those who are highly vulnerable. This distinction reinforces the importance of using only properly treated eggs in situations where the risk of serious health consequences is elevated.