Final answer:
The minimum internal temperature for hot held shell eggs is 155 degrees Fahrenheit for 15 seconds, ensuring the destruction of harmful bacteria and making the eggs safe for consumption.
Step-by-step explanation:
The minimum internal temperature for shell eggs that will be hot held for service is 155°F (68°C) for 15 seconds. This safety guideline is important to ensure that any bacteria present in the eggs are killed and the eggs are safe to consume. When making food that will be stored hot, it is crucial to use a thermometer as indicated in Figure 4.7.7, to make sure the right temperature is reached to eradicate harmful microbes.
Like the body's regulation of temperature through perspiration, food must reach a certain temperature to ensure safety. The eggs are cooked thoroughly at this temperature, much like how the body cools itself by evaporation of perspiration when the air contains less water vapor than it can hold at a given temperature. Moreover, common organisms such as enzymes and bacteria thrive at 37°C, which is why the specified heating to 155°F for shell eggs is crucial to surpass this point and prevent any potential foodborne illness.