What type of eggs must be used when preparing raw or undercooked dishes for high-risk populations?

When preparing raw or undercooked dishes for high-risk populations, such as the elderly, immunocompromised individuals, or young children, the use of pasteurized eggs is essential. Pasteurized eggs have been heat-treated to eliminate harmful bacteria, particularly Salmonella, which is a significant concern in raw or undercooked egg dishes.

High-risk populations are more susceptible to foodborne illnesses, so ensuring that the eggs used are pasteurized minimizes the risk of bacterial infection. This practice aligns with food safety guidelines to protect vulnerable individuals.

In contrast, while raw, fresh, and dried eggs may be used in some recipes, they do not provide the same level of safety for high-risk groups. Raw eggs carry a higher risk of Salmonella contamination, fresh eggs have not undergone treatments to reduce this risk, and dried eggs may not be suitable for all raw or undercooked applications. Therefore, using pasteurized eggs is the safest and most responsible choice in this scenario.