Final answer:
Liquid eggs and milk should always be received pasteurized to prevent the consumption of harmful microorganisms. Pasteurization methods such as UHT and HTST ensure safety and can extend shelf life, with UHT allowing storage without refrigeration.
Step-by-step explanation:
The question is inquiring about the necessity of pasteurization for liquid eggs and milk before they are consumed. Pasteurization is a necessary safety step to eliminate potentially deadly microorganisms present in raw dairy products. UHT pasteurization, also known as ultra-high-temperature pasteurization, is a method by which milk is heated to 138 °C for 2 or more seconds. This not only sterilizes the milk, allowing it to be stored for long periods without refrigeration but also ensures that it is safe for human consumption. Based on the principles of food safety and the information provided, the correct answer to the question would be A. Always. Liquid eggs and milk should always be received pasteurized to ensure they are free from harmful bacteria and safe to consume.
Alternative pasteurization methods, like HTST, which stands for high-temperature short-time, involve heating milk to 72 °C for 15 seconds, thereby reducing bacterial counts while still preserving the milk's quality. While both HTST and UHT effectively pasteurize milk, UHT allows for extended shelf life without the need for refrigeration, which can be especially beneficial in areas with limited access to cooling facilities.