Final answer:
Hospitals should use pasteurized liquid eggs when serving egg dishes to minimize the risk of foodborne illness, especially since patients may have weakened immune systems.
Step-by-step explanation:
A hospital serving egg dishes should use pasteurized liquid eggs to minimize the risk of foodborne illnesses such as salmonella. While Grade A shell eggs can be of high quality, pasteurization is a process that uses heat to kill bacteria without cooking the egg, making it a safer choice for hospital environments where patients may have weakened immune systems.
Pasteurized eggs can be used in any recipe that calls for eggs and offers a safer alternative to shell eggs, especially when serving populations susceptible to infections. It is important for hospitals to adhere to strict food safety standards to prevent foodborne illness, and pasteurized eggs are a step toward that precaution.