Final answer:
Liquid pasteurized eggs should be used in a food establishment serving highly susceptible populations to prevent foodborne illnesses, such as those caused by Salmonella or Listeria, which are risks in raw or undercooked eggs.
Step-by-step explanation:
It is necessary to use liquid pasteurized eggs in a food establishment that serves a highly susceptible population because these groups are at greater risk of foodborne illness. Pasteurized eggs have been heated to a temperature that kills potentially harmful bacteria without cooking the egg. A highly susceptible population includes individuals such as the elderly, young children, pregnant women, and those with compromised immune systems, all of whom can become severely ill from infections like Salmonella or Listeria which might be present in raw or undercooked eggs.
Clinical Focus
Salmonella and Listeria caused infections can have serious consequences for these populations and using pasteurized eggs helps to mitigate this risk. The ingestion of contaminated food can occur with many types of foods, including raw vegetables, but pasteurized products significantly reduce the chance of an outbreak. Regular handwashing, proper food storage, and cooking food to the recommended internal temperature are additional important safety measures.