Pasteurized liquid, frozen, or dry egg products shall be substituted for raw shell eggs whenever

Substituting pasteurized liquid, frozen, or dry egg products for raw shell eggs is particularly important when serving highly susceptible populations. These populations include individuals such as the elderly, young children, pregnant women, and those with weakened immune systems who are at a greater risk of foodborne illnesses. Raw shell eggs can harbor pathogens, most notably Salmonella, which can cause serious illness or even fatalities in these vulnerable groups. Using pasteurized egg products significantly reduces this risk, as the pasteurization process heats the eggs to a temperature that kills harmful bacteria without cooking the egg. Thus, ensuring safety for those who are more susceptible to food-related health complications is the primary reason for this substitution.