When should pasteurized egg products be used instead of raw shell eggs?

Pasteurized egg products are specifically recommended for use in situations where there is a high risk for foodborne illness, such as when serving highly susceptible populations. This includes individuals like the elderly, pregnant women, young children, and those with weakened immune systems, as they are more vulnerable to pathogens that may be present in raw shell eggs, such as Salmonella. Pasteurization effectively reduces the risk of these pathogens while maintaining the nutritional benefits of the eggs.

In contrast, while there may be concerns about serving raw eggs to children or expired eggs, proper pasteurization specifically addresses safety for the most vulnerable groups and is a best practice in food safety. High-temperature cooking can also kill pathogens, making it a safer option for raw eggs; however, this does not apply to preparations where eggs may not be fully cooked.