Final answer:
Institutions should use pasteurized eggs to guard against salmonella when serving eggs to vulnerable groups such as the very young, elderly, or ill. Pasteurized eggs are processed to kill bacteria without cooking the egg, allowing them to be safely consumed even when not fully cooked.
Step-by-step explanation:
If an institution serves eggs to very young, elderly, or ill diners, it should use pasteurized eggs to guard against salmonella. Since these groups are at higher risk for foodborne illnesses, it is crucial to minimize any potential exposure to salmonella. Regular handwashing and using techniques such as rotating food supplies and rinsing produce are effective ways to prevent the spread of foodborne diseases. However, when it comes to eggs, it is essential to ensure they are cooked thoroughly to an internal temperature of at least 74 degrees C (165 degrees F) to kill bacteria.
Pasteurized eggs have been heated to a temperature that kills bacteria but doesn't cook the egg. This means these eggs can be safely consumed even when used in recipes that are lightly cooked or raw, such as certain types of omelets, scrambled eggs, or mayonnaise.
Certain practices, like storing the eggs at room temperature or offering lightly cooked shell eggs in omelets and scrambled eggs, are inappropriate for these vulnerable populations due to the increased risk of bacterial infection. Using shell eggs alone does not guarantee safety, as the salmonella bacteria can be present both on the exterior and interior of the egg. Pasteurized eggs are a safer alternative that helps to protect against salmonella without requiring the eggs to be fully cooked.