Unpasteurized eggs not intended for immediate service should be cooked to what temperature?

Cooking unpasteurized eggs to a minimum internal temperature of 155 °F for 15 seconds is necessary to ensure that harmful pathogens, such as Salmonella, are effectively reduced to safe levels. This temperature and time combination enables sufficient heat penetration into the eggs, which is crucial for destroying any potential bacteria that may be present.

Eggs, particularly those that are unpasteurized, carry a risk of foodborne illness if not cooked properly. The 155 °F threshold aligns with food safety guidelines that help prevent outbreaks linked to raw or undercooked eggs in various dishes. Thus, this specific cooking temperature duration is critical in commercial and home kitchens to ensure that food served to consumers is safe.

In setting standards, the importance of achieving a balance between temperature and time is considered to ensure the safety and quality of the food. While other temperatures and times might still reduce some pathogens, they may not be sufficient to ensure a consistent and high level of food safety in the case of unpasteurized eggs.