Texas Registered Sanitarian Practice Exam 2025 – Complete Prep Guide

Cooking unpasteurized eggs to a temperature of 155°F for 15 seconds effectively reduces the risk of foodborne illnesses associated with Salmonella. This temperature is scientifically established as sufficient to kill harmful bacteria that may be present in raw eggs, ensuring safety when they are used in dishes that are not served immediately.

Reaching and maintaining this temperature for the specified time is critical because it provides a lethal effect on pathogens while preserving the quality and texture of the eggs. This practice is particularly important in settings where eggs are used in recipes not meant for immediate consumption, such as custards, dressings, or baked goods.

Other options present different cooking times and temperatures, which may not adequately ensure the safety of the eggs. Cooking at lower temperatures, or for shorter periods, could potentially allow harmful bacteria to survive, posing a risk to public health. Thus, the chosen temperature and time combination of 155°F for 15 seconds is the most effective method for ensuring the safety of unpasteurized eggs in these contexts.