New York City Food Protection Practice Test

What is a common consequence of not using pasteurized eggs in recipes?

1. Increased flavor

2. Increased risk of food-borne illness

3. Bacterial growth inhibition

4. Better texture in dishes

The correct answer is: Increased risk of food-borne illness

Using unpasteurized eggs in recipes carries an increased risk of food-borne illness, primarily due to the potential presence of harmful bacteria such as Salmonella. Pasteurization is a heat treatment process that effectively eliminates these pathogens without significantly affecting the quality of the eggs. When eggs are not pasteurized, the likelihood of bacterial contamination increases, posing serious health risks, especially for vulnerable populations such as young children, the elderly, pregnant women, and individuals with weakened immune systems. The other choices do not accurately reflect the consequences of using unpasteurized eggs. For instance, an increase in flavor or a better texture does not justify the health risks associated with consuming potentially contaminated eggs. Moreover, bacterial growth inhibition is actually a benefit gained from using pasteurized eggs, as pasteurization helps to prevent any pathogenic bacteria from growing. Thus, the correct understanding of the risks associated with unpasteurized eggs highlights the importance of their use in food preparation to ensure safety and prevent food-borne illnesses.