Final answer:
Raw or undercooked dishes for high-risk populations should use pasteurized eggs to avoid Salmonella and other bacteria that can cause bacterial gastroenteritis. Thorough cooking is essential for food safety.
Step-by-step explanation:
When eggs are cooked at high temperatures, such as when hard-boiled, it kills any potential bacteria, such as Salmonella, that may be present in or on the egg. This is important for high-risk populations, such as pregnant women, young children, or individuals with weakened immune systems, who are more susceptible to foodborne illnesses.
By using hard-boiled eggs, the risk of contamination and infection from bacteria like Salmonella is significantly reduced, making it safer for consumption.
Raw or undercooked dishes made for high-risk populations must use eggs that have been pasteurized. Pasteurization is the process of heating raw materials at a specific temperature for a set period of time to eliminate harmful bacteria. In the case of eggs, this is especially critical as they can harbor Salmonella bacteria, which can cause bacterial gastroenteritis if consumed. Fully cooking eggs can also be an effective method to kill potential bacteria. High-risk populations, such as the elderly, young children, pregnant women, and those with weakened immune systems, should not eat undercooked eggs due to the potential health risks associated with foodborne illnesses.