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, pasteurized eggs must be used. Pasteurization involves heating the eggs to a temperature that is adequate to kill harmful bacteria, specifically Salmonella, without cooking the egg itself. This is particularly important for high-risk populations, such as young children, elderly individuals, pregnant women, and those with compromised immune systems, who may be more susceptible to foodborne illnesses.

Using pasteurized eggs significantly reduces the risk of bacterial infection while still allowing the dishes to retain their desired flavor and texture. In contrast, regular, organic, or free-range eggs have not gone through this process and may still contain harmful pathogens, which could pose a serious health risk when consumed raw or undercooked. Hence, pasteurized eggs are the safest choice for these vulnerable groups.